Best Marrakesh Couscous Recipes

MARRAKESH CHICKEN & COUSCOUS

Marrakesh Chicken & Couscous image

I love transforming boxed grains into dishes like this couscous worthy of Morocco. All it took was a little chicken, artichoke hearts and extra spice. -Devon Delaney, Westport, Connecticut

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
1 pound boneless skinless chicken thighs, cut into 1-1/4-inch pieces
1 can (14-1/2 ounces) diced tomatoes, undrained
1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained
1/4 cup lemon juice
2 tablespoons apricot preserves
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon ground cinnamon
1 package (5.8 ounces) roasted garlic and olive oil couscous
Chopped smoked almonds, optional

Steps:

In a 6-qt. stockpot, heat oil over medium-high heat. Brown chicken on both sides. Stir in tomatoes, artichoke hearts, lemon juice, preserves, salt, spices and seasoning packet from couscous; bring to a boil. Reduce heat; simmer, covered, 10 minutes to allow flavors to develop and for chicken to cook through., Stir in couscous; remove from heat. Let stand, covered, 5 minutes. If desired, sprinkle with almonds.

Nutrition Facts : Calories 326 calories, Fat 14g fat (3g saturated fat), Cholesterol 50mg cholesterol, Sodium 751mg sodium, Carbohydrate 30g carbohydrate (8g sugars, Fiber 2g fiber), Protein 19g protein. Diabetic Exchanges

MARRAKESH COUSCOUS

Marrakesh Couscous image

Make and share this Marrakesh Couscous recipe from Food.com.

Provided by ratherbeswimmin

Categories African

Time 1h18m

Yield 4-6 serving(s)

Number Of Ingredients 18

Ingredients

2 cups vegetable broth (broth recommended) or 2 cups water (broth recommended)
2 cups quick cooking couscous
1/2 cup dried currants or 1/2 cup raisins
2 tablespoons olive oil
2 shallots, minced
1 large red bell pepper, cut into 1/4 inch dice
2 zucchini, chopped
1 carrot, shredded
1 hot chili pepper, minced
4 scallions, minced
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon cayenne
1/4 teaspoon turmeric
salt
fresh ground black pepper
1 tablespoon fresh lemon juice
1 tablespoon minced fresh parsley

Steps:

Bring the broth to a boil in a saucepan; stir in the couscous and currants; remove from heat, cover, and set aside for 10 minutes.
Heat the oil in a large skillet over medium heat; add in shallots, bell pepper, zucchini, carrot, chile, scallions, coriander, cumin, cayenne, turmeric, and season with salt and pepper to taste.
Increase heat to med-high and cook until vegetables begin to soften, stirring often, about 5 minutes.
Add the couscous mixture and lemon juice; cook until heated through, about 3 minutes.
Remove from heat and stir in the parsley; taste to adjust seasonings.
Serve hot, cold, or at room temperature.
*Can add a can of drained chickpeas for protein.