Moroccan Chicken with Couscous

Recipe from

Oxmoor House

Recipe Time

Prep: 7 Minutes
Cook: 12 Minutes

Nutritional Information

Calories 329
Caloriesfromfat 9 %
Fat 3.3 g
Satfat 0.6 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 34 g
Carbohydrate 38.3 g
Fiber 3.3 g
Cholesterol 66 mg
Iron 0.0 mg
Sodium 506 mg
Calcium 0.0 mg


1 pound skinned, boned chicken breast halves
1/2 teaspoon ground ginger
1/4 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/4 teaspoon salt
Vegetable cooking spray
1 teaspoon vegetable oil
1/2 teaspoon minced garlic (about 1 clove)
1 (16-ounce) can no-salt-added chicken broth
1 cup frozen English peas, thawed
1 cup couscous, uncooked
1/4 cup chopped fresh cilantro or 1 tablespoon plus 1 teaspoon dried cilantro


Cut chicken lengthwise into 1-inch-wide strips. Combine ginger and next 3 ingredients. Sprinkle evenly over chicken; set aside.

Coat a large nonstick skillet with cooking spray; add oil, and place over medium-high heat until hot. Add chicken and garlic; cook 3 minutes or until chicken is lightly browned. Add broth and peas; bring to a boil. Reduce heat, and simmer 2 minutes or until chicken is done. Stir in couscous; cover and remove from heat. Let stand 5 minutes or until liquid is absorbed. Sprinkle with cilantro.