Moroccan Chicken with Couscous

Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 329
  • Calories from fat: 9%
  • Fat: 3.3g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 34g
  • Carbohydrate: 38.3g
  • Fiber: 3.3g
  • Cholesterol: 66mg
  • Iron: 0.0mg
  • Sodium: 506mg
  • Calcium: 0.0mg


  • 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


  1. Cut chicken lengthwise into 1-inch-wide strips. Combine ginger and next 3 ingredients. Sprinkle evenly over chicken; set aside.
  2. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Moroccan Chicken with Couscous Recipe at a Glance
  1. Enter at least one ingredient

You want chicken? We've got it!

Chicken Tonight
Get endless recipe ideas for this dinnertime staple, emailed weekly.
We Respect Your Privacy. Privacy Policy