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One Pan Moroccan Chicken and Couscous

A bright, one-pan Moroccan-inspired chicken and couscous with apricots, almonds, and fresh herbs.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • 1 lb boneless skinless chicken breasts diced into 3/4-inch pieces
  • 3 Tbsp olive oil divided
  • 1 tsp ground cumin divided
  • 1/2 tsp ground coriander divided
  • 1/2 tsp ground cinnamon divided
  • salt to taste
  • freshly ground black pepper to taste
  • 1 large red bell pepper cored and chopped (about 1 1/2 cups)
  • 3/4 cup red onion chopped
  • 1 1/2 cups matchstick carrots
  • 1 Tbsp garlic minced (about 3 cloves)
  • 1/4 tsp turmeric
  • 1 1/2 cups low-sodium chicken broth
  • 1/3 cup dried apricots or golden raisins chopped
  • 1 cup dry Moroccan couscous
  • 2 Tbsp fresh lemon juice
  • 1/2 cup sliced almonds Fisher brand suggested
  • 2 Tbsp fresh cilantro chopped
  • 2 Tbsp fresh mint chopped

Instructions

  • Heat 1 tablespoon of the olive oil in a 12-inch nonstick sauté pan or deep skillet over medium-high heat.
  • Season the diced chicken with salt, pepper, 1/2 teaspoon cumin, 1/4 teaspoon coriander, and 1/4 teaspoon cinnamon.
  • Add the chicken to the hot pan and cook, turning occasionally, until cooked through, about 7 minutes.
  • Transfer the cooked chicken to a sheet of foil and wrap to keep warm; set aside.
  • Heat the remaining 2 tablespoons olive oil in the skillet over medium heat.
  • Add the chopped red bell pepper and chopped red onion and sauté until softened, about 5 minutes.
  • Add the matchstick carrots, minced garlic, the remaining 1/2 teaspoon cumin, 1/4 teaspoon coriander, 1/4 teaspoon cinnamon, and turmeric; sauté 1 minute more until fragrant.
  • Stir in the chicken broth and chopped dried apricots, season with salt and pepper to taste, and bring the mixture to a gentle boil.
  • Stir in the couscous, then remove the pan from the heat and cover or let rest for 5 to 6 minutes until the couscous is tender and has absorbed the liquid.
  • Stir the reserved chicken and any juices back into the couscous along with the lemon juice, sliced almonds, chopped cilantro, and chopped mint; if desired, add a splash more broth to loosen.
  • Serve the dish warm.

Equipment

  • 12-inch nonstick sauté pan or deep skillet
  • cutting board and knife
  • Measuring spoons
  • measuring cups
  • sheet of foil (to keep chicken warm)

Notes

  • Dice the chicken uniformly for even cooking.
  • Use low-sodium broth to control salt level.
  • Chop dried apricots so they distribute evenly.
  • Let the couscous rest off heat to finish steaming.
  • Wrap cooked chicken in foil to keep warm without drying.