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Easy Moroccan Chicken Couscous

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This is easy to make, looks exotic and most people love it. Serve with Moroccan Cucumber & Tomato Salad and Moroccan Carrot & Orange Salad with a platter of orange slices sprinkled with cinnamon or a fresh whole fruit platter for a typical Moroccan dessert. — Becky

Ingredients

  • 1 fryer chicken, cut up
  • 2 onions, chopped
  • 4 carrots, peeled
  • 4 small zucchini
  • 4 small potatoes, peeled
  • 1 handful whole green beans (fresh or frozen)
  • 1 package couscous
  • 1 (16 oz) can garbanzo beans
  • 1 (16 oz) can diced tomatoes
  • 2 (16 oz) cans chicken broth
  • 1 bunch cilantro
  • 1 bunch flat Italian parsley
  • garlic
  • ginger
  • cumin

Preparation

In deep, covered, frying pan or Dutch oven, brown chicken in oil. Add onions to brown. Cut carrots and potatoes; halve both directions. Cut ends off zucchini and beans. Add carrots, potatoes, beans, zucchini and cans of garbanzos, tomatoes and chicken broth to chicken. Chop cilantro and parsley leaves. Add to chicken. Sprinkle on 2 teaspoons cumin. Stir, cover, and simmer 30 minutes until done. Make couscous with package directions, take about 5 minutes. Pile on a platter. Make hole in center. Put in chicken pieces. Arrange vegetables on top. Pass sauce from pot in a gravy boat.

Moroccan Carrot & Orange Salad

From Linda: From Becky: Ingredients 4 carrots 1 orange 1 tsp. sugar (optional) cinnamon Preparation Grate carrots (fairly fine). Grate a little orange peel. Squeeze juice from orange. Mix grated carrots, peel, orange juice, sugar …

Kevin’s Green Bean Casserole

I made this for the first time for family Thanksgiving 2009! — Kevin Ingredients Beans: 1 1/2 lbs fresh green beans 1 T salt 2 Qts water Sauce: 10oz mushrooms 3 cloves garlic, minced Big …