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One Pan Moroccan Chicken and Couscous

One Pan Moroccan Chicken and Couscous
  • Category

    Main Course

  • Cusine



1 lb boneless, skinless chicken breasts

3 Tbsp olive oil

1 tsp ground cumin

1/2 tsp ground coriander

1/2 tsp ground cinnamon

Salt and freshly ground black pepper

1 large red bell pepper

3/4 cup chopped red onion

1 1/2 cups matchstick carrots

1 Tbsp minced garlic

1/4 tsp turmeric

1 1/2 cups low-sodium chicken broth

1/3 cup chopped dried apricots or golden raisins

1 cup dry couscous

2 Tbsp fresh lemon juice

1/2 cup Fisher Sliced Almonds

2 Tbsp chopped fresh cilantro

2 Tbsp chopped fresh mint


Heat 1 Tbsp olive oil in a non-stick 12-inch saute pan or deep skillet over medium-high heat. Add chicken to pan season with salt and pepper, 1/2 tsp cumin, 1/4 tsp coriander and 1/4 cinnamon. Cook, turning occasionally, until cooked through, about 7 minutes. Transfer chicken to a sheet of foil and wrap to keep warm. Heat remaining 2 Tbsp oil in skillet. Add in bell pepper and onion and saute 5 minutes. Add in carrots, garlic, remaining 1/2 tsp cumin, 1/4 tsp coriander, 1/4 tsp cinnamon and turmeric and saute 1 minute. Add in chicken broth and apricots, season with salt and pepper to taste and bring to a boil . Stir in couscous then remove from heat and let rest 5 - 6 minutes until tender. Stir in chicken and any accumulated juices, lemon juice, almonds, cilantro and mint . Serve warm.