Easy Moroccan-inspired chicken couscous dinner
Never have boring chicken again! This Moroccan-inspired chicken couscous features baked chicken thighs in warm, tantalizing Moroccan spices, vegetables, and fluffy couscous. FULL RECIPE ????
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???? RAS EL HANOUT:
???? SPANISH OLIVE OIL:
INGREDIENTS:
???? ⅓ cup extra virgin olive oil (
???? 1 tablespoon red wine vinegar
???? 4 tablespoons tomato paste
???? 4 cloves garlic (minced)
???? 2 teaspoon Ras el Hanout
???? 1 teaspoon ground cinnamon (divided)
???? ¾ teaspoon ground ginger
???? 6 to 8 chicken thighs (boneless, skinless)
???? kosher salt and black pepper
???? 3 carrots (cut into 1-inch pieces)
???? 2 celery ribs (cut into 1-inch pieces)
???? 1 red onion (large, halved and cut into ½-inch thick slices)
???? handful of raisins (optional)
⏱️TIMESTAMPS⏱️
0:00 Intro
0:14 Prepping the mixture
1:46 Prepping the chicken
2:49 Prepping the vegetables
3:55 Prepping to bake the chicken & vegetables
4:38 Prepping the couscous
6:32 Adding the finishing touches
6:47 Ready to serve
Couscous in 10 minutes!
How to make a fluffy couscous in 10 minutes!
WRITTEN RECIPE:
INGREDIENTS:
Uncooked couscous (500 ml) -- Raw coucous, NOT half-cooked
Boiling water (same volume as the couscous - 500 ml)
Olive oil (2 tablespoons)
Salt (1/4 teaspoon)
Couscous Chickpea Recipe | Easy Breakfast Or Lunch Or Dinner Recipe
Couscous Chickpea Recipe | Easy Breakfast Or Lunch Or Dinner Recipe
Couscous is a tiny pasta made of wheat or barley. There are three different types of couscous: Moroccan, which is the smallest; Israeli or pearl couscous, about the size of peppercorns; and Lebanese, the largest of the three. Here I used the smallest one.
More about couscous:
✍Couscous is a small manmade pasta produced with semolina wheat flour.
✍Given that it contains wheat, couscous is not gluten-free.
✍Its a middle eastern staple food.
✍Less calories and fat
✍Cooking style: Add hot water and let it sit 7-8 minutes
#couscous #lunch #couscouschickpearecipe
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How To Make Couscous
To cook couscous, bring the liquid, olive oil or butter, and salt, if desired, to a boil in a medium saucepan.
Gradually stir in the couscous.
Remove the pan from the heat, cover with the lid, and let stand 5 minutes.
Before serving or using in a recipe, fluff the couscous with a fork.
An Excellent Couscous Recipe:
Find more Recipes:
Vegetable couscous | make tasty and healthy couscous this way
Get the Recipe:
⭐️ Couscous with vegetables is kind of a couscous salad, but the vegetables are cooked in a pan for about 15 minutes before mixing them with the couscous. Cooking the vegetables beforehand makes this meal super tasty.
This way of eating couscous is popular in the Mediterranean regions, and especially in Italy, where this recipe is called couscous di verdure.
⭐️ Ingredients
For the Couscous
1 cup couscous
1 cup water or vegetable stock
1 teaspoon salt
For the Veggies
1 tablespoon olive oil extra virgin
1 medium onion finely chopped
1 clove garlic, crushed
1 teaspoon cumin seeds or turmeric
½ medium eggplant cut in small dice
1 big carrot cut in small pieces
½ bell pepper cut in small pieces
1 zucchini cut in small dice
2 ripe tomatoes chopped
¾ cup peas frozen
1 teaspoon oregano
1 teaspoon salt or more to taste
⅓ teaspoon black pepper or chili flakes
1 handful parsley or basil, or both
¾ cup water
Cooked by Nico
Filmed & Edited by Louise
Theplantbasedschool.com
Spicy Couscous Recipe
Couscous is a quick and simple dish and extra awesome when you spice it up. Print the complete recipe at This dish makes a great pairing with fish and both can be whipped up lickety-split. I usually start with plain couscous and spice it up myself—give it a try—it's eezey-peezey and vastly yummier than any overpriced couscous mix you'll find at the market. Give couscous recipe a try and let me know what you think, and for more video recipes check out the Chef Buck playlist:
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SPICY COUSCOUS RECIPE
ingredients:
1 cup COUSCOUS
2 Tbsp OLIVE OIL
1 medium ONION (chopped)
3 cloves GARLIC (finely chopped)
1 HOT PEPPER (finely chopped)
1 tsp MUSTARD SEEDS
1 tsp CHILI POWDER
1 tsp PAPRIKA
½ tsp TURMERIC POWDER
1 tsp TOMATO PASTE
1 ½ cup WATER (or broth)
directions:
Heat olive oil on medium high heat and then add onions. Stir for 1 minute and add mustard seeds, hot pepper, and garlic. Continue sautéing for a couple more minutes. Stir in chili powder, paprika, and turmeric. Add salt and tomato paste and mix well. Pour in 1 ½ cups of water, stir, cover pot and turn up the heat and bring the pot to a boil. After ingredients come to a boil, stir in the couscous and mix well. Cover and remove from heat and allow pot to sit for 5 minutes. After 5 minutes the couscous will have completely absorbed all the water. Uncover and immediately fluff with a fork—this will keep the couscous for overcooking and becoming a sticky, starchy mess; couscous should be light and fluffy, and in this case, nice and spicy, too.
Bon appétit!