Moroccan Chicken Couscous 4.000

Deb Lindsey for The Washington Post

Dinner in Minutes Aug 23, 2016

In the time it takes to read aloud and absorb this recipe's cookbook title, you can just about prep the ingredients.

Leftovers make a nice cold pasta-salad lunch the next day.

Serve with sauteed broccoli rabe.


Servings:
4

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

Ingredients
  • 1 small onion
  • 1 medium carrot
  • 4 cloves garlic
  • 2 boneless, skinless chicken breast halves (tenderloins removed)
  • Kosher salt
  • Freshly ground black pepper
  • 1 tablespoon olive oil
  • 1/4 cup golden raisins
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 cup pearled couscous, preferably whole-wheat
  • 2 cups no-salt-added chicken broth
  • 1 bay leaf
  • Leaves from 4 stems flat-leaf parsley
  • 1 tablespoon fresh lemon juice

Directions

Cut the onion into small dice. Scrub the carrot well, then trim it. Cut the carrot into small dice. Mince the garlic. Cut the chicken into bite-size pieces, then season them lightly with salt and pepper.

Heat the oil in a Dutch oven or saute pan with a tight-fitting lid over medium heat. Once the oil shimmers, add the onion, carrot, garlic, chicken, raisins, turmeric and cumin, stirring to incorporate. Cook for about 8 minutes, stirring a few times, or until the chicken is no longer pink on the outside. (It will not be cooked through.)

Add the couscous and broth, then a small pinch each of salt and pepper and the bay leaf. Increase the heat to medium-high; once the liquid starts bubbling at the edges, reduce the heat to medium-low, cover and cook for 5 to 10 minutes, or until the couscous is tender and the chicken is cooked through. You may uncover during that time just long enough to stir once or twice.

Meanwhile, finely chop the parsley.

Uncover and discard the bay leaf. Use two forks to fluff the mixture a bit. Squeeze the lemon juice over couscous.

Divide among individual plates or wide, shallow bowls. Garnish each portion with parsley. Serve warm.

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Recipe Source

Adapted from "30-Minute One-Pot Meals: Feed Your Family Incredible Food in Less Time and With Less Cleanup," by Joanna Cismaru (Page Street Publishing, 2016).

Tested by Bonnie S. Benwick.

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