Moroccan Couscous With Chicken: Winter Warmers 2

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are more affordable.

chickpeas

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils provide similar protein, while canned beans are often cheaper.

almonds

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts offer healthy fats, and sunflower seeds are budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is heart-healthy, while vegetable oil is less expensive.

Heat about 1 tablespoon of olive oil in a pan.

Add chopped onions and soften them until translucent.

Add 2 chicken breasts and 2 chicken thighs to the pan.

Season chicken with a pinch of salt and coat with spices: 1 teaspoon cumin, 0.5 teaspoon coriander.

Brown the chicken slightly with the onions.

Add 0.5 tablespoon of tomato paste to coat the chicken.

Pour in enough chicken stock to cover the chicken and stir.

Add chunkily cut carrots and quarters of a small green cabbage.

Cover and simmer for about 45 minutes without stirring.

After 45 minutes, add small peeled potatoes and parsnips, cover with 1 liter of chicken stock, and simmer for 5 minutes.

Add couscous to a bowl, sprinkle with salt, and pour boiling water over to cover.

Let couscous steam for about 5 minutes.

Add a little butter and a ladle of stock to the couscous, fluff with a fork.

Make a spicy sauce by mixing stock with harissa paste.

Plate the couscous and top with chicken, chickpeas, and vegetables.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens