Moroccan Couscous

Discover our Mediterranean Couscous, a versatile recipe featuring tender chicken or chickpeas for a vegetarian option. Accompanied by colorful bell peppers, green onions, raisins, sliced ​​almonds and enhanced with fresh mint, lemon juice, cilantro and cinnamon, this dish is perfect for a nutritious and tasty meal, ideal for any occasion!

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15 min
6
13 min
Freeze for three months.

  • Ingredients

    • 90 ml (6 tbsp) olive oil
    • 450g (15 oz) chicken breasts, cut into 1cm x 1cm cubes or 1 can chickpeas, rinsed and drained
    • 1/2 red pepper, chopped
    • 1/2 green pepper, chopped
    • 3 green onions, chopped
    • 375 ml (1 1/2 cups) raw couscous
    • 500 ml (2 cups) chicken or vegetable broth
    • 125 ml (1/2 cup) raisins
    • 125 ml (1/2 cup) sliced ​​almonds
    • 60 ml (1/4 cup) chopped fresh mint
    • Juice and zest of half a lemon
    • 2.5 ml (1/2 tsp) ground coriander
    • 1 pinch of cinnamon
    • Salt and pepper to taste

  • Preparation

    1. In a large, deep skillet with a lid, heat 3 tablespoons of the oil over medium-high heat and cook the chicken, peppers, and green onions for 10 minutes. Season with salt and pepper to taste. Set aside. Reduce the cooking time to 5 minutes if you substitute chickpeas for the chicken.
    2. In the same pan, keeping the cooking juices, bring the chicken broth to the boil, add the couscous, cover, remove from the heat and let swell for 3 minutes.
    3. Fluff the couscous with a fork, add all the ingredients and mix well.
    4. Serve hot or cold.

For the adventurers

Notes and tips

When serving, garnish with:
Tzaziki sauce (see chicken burger recipe)
Chopped fresh coriander

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