Moroccan couscous in the easiest and quickest way and the most delicious taste. 🍲

Add a bit of olive oil and 2 large chopped onions to a pot.

Sauté the onions until softened.

Add 1 teaspoon each of pepper, ginger, turmeric, and paprika; roast the spices over medium heat.

Add chicken (skin removed) and a handful of parsley and cilantro.

Add 1 piece of chicken stock and pour in some water.

Add 1 chopped tomato and chopped cabbage in larger pieces.

Add pumpkin, carrots, and potatoes, cut up.

Season with salt to taste and add zucchini on top.

Cover and let it cook.

Prepare the couscous by pouring 2 and 1/2 cups of boiling water into a bowl.

Add 1 teaspoon of salt and 3 tablespoons of olive oil to the water.

Add 2 and 1/2 cups of couscous to the boiling water, cover with plastic wrap, and let sit for 5 to 10 minutes.

Add a large spoonful of high-quality butter to the couscous and stir well.

Place the couscous in a sieve over the pot with the vegetables cooking for the last 15 to 20 minutes until tender.

Add canned chickpeas to the pot.

Once everything is fully cooked, arrange the vegetables around the chicken and serve with the couscous broth on the side.

Equipment Needed

Allergens