Easy Moroccan-inspired chicken couscous dinner

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner while chicken thighs are more affordable.

couscous

🥗Healthier: quinoa

💰Cheaper: bulgur wheat

Quinoa is higher in protein, while bulgur is often less expensive.

Start by pouring 1/3 cup of extra-virgin olive oil into a bowl.

Add a splash of red wine vinegar to the bowl.

Mix in 4 tablespoons of tomato paste.

Add 2 teaspoons of raz el hanout, a mix of warm spices.

Include a little cinnamon and a dash of ground ginger to the mix.

Season 2.5 pounds of chicken thighs with kosher salt and black pepper on both sides.

Pour 3/4 of the olive oil mixture over the chicken and coat well.

Set the chicken aside for a few minutes to marinate.

Chop the vegetables into one-inch pieces: one red onion into half moons, and cut carrots and celery.

Place all the chopped veggies into a bowl, season with kosher salt and black pepper, and add the remaining olive oil mixture.

Toss the veggies to ensure they are well-coated.

Transfer the veggies to a large baking dish, spreading them out with the flat sides down.

Add the marinated chicken on top of the veggies in the baking dish.

Bake in the oven at 425°F for about 40 to 45 minutes.

In a saucepan, coat the bottom with extra-virgin olive oil and add 1 cup of couscous.

Toast the couscous until it turns a medium golden brown, being careful not to burn it.

Once the couscous is toasted, add 1 cup of boiling water or broth and turn off the heat.

Season the couscous with kosher salt and cover it, letting it sit for 10 minutes without disturbing it.

After 10 minutes, fluff the couscous with a fork and add a little cinnamon and parsley for flavor.

Combine the fluffy couscous with the chicken and veggies in the baking dish to absorb the sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary