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How To Make Moroccan Couscous With Chicken

How To Make Moroccan Couscous With Chicken

In this episode of Winter Warmers Sim Smith shows you how to make a deliciously warming Moroccan style chicken and vegetable stew with couscous. It's pretty healthy too!


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  • 1 tbsp olive oil
  • 1 onion, diced
  • 2 chicken breasts (no skin)
  • 2 chicken thighs (no skin)
  • 1 tsp ground cumin
  • 1 tsp ground cinnamon
  • 1/2 tsp ground coriander
  • 1/2 tbsp tomato puree
  • Chicken stock
  • 2 carrots, chopped
  • 1 small green cabbage, chopped in to quarters
  • 4 small potatoes, peeled
  • 2 parsnips, chopped
  • 2 courgettes, chopped
  • 1 tin of chickpeas
  • Couscous to serve
  • Knob of butter
  • 1 tsp harissa paste
  • Pinch of fresh coriander, chopped

Step 1: Cook The Onions

Heat some oil in a pan and soften the onions over the heat until they go translucent.

Step 2: Add Spices

Meanwhile, place the chicken breasts and thighs in a separate bowl and add the cumin, cinnamon and coriander and a pinch of salt. Mix the chicken around in the bowl to coat the meat well. Then place the chicken breasts and thighs in the pan with the onions and cook until they start to brown.

Step 3: Add The Veg

Next, add the tomato paste to the pan and stir to coat the onion and chicken. Then pour enough chicken stock into the pan to cover the chicken and accompany with the carrots and green cabbage. Then leave to simmer for 45 minutes.

Next, add the small potatoes and parsnips. Cover with 1 litre of chicken stock and leave to simmer again for 5 minutes.

Next, add the courgettes along with some more stock and leave for a further 5 minutes to simmer. Then place the chickpeas in the pan, and leave, again, for another 5 minutes.

Step 4: Cook The Couscous

While the chickpeas are simmering, prepare the couscous. Place it in a dish or bowl, season with some salt, and then pour over some just-boiled water until the couscous is just covered. It should be ready in about 5 minutes. Then add some butter and stock from the chick and vegetable pot to the couscous and fluff it to mix using a fork. Set aside.

Step 5: Make A Sauce

Ladle out 2-3 helpings of the stock from the chick and vegetable pot into a jug. Then mix in the harissa paste. Set aside.

Step 6: Serve

Serve the chicken and vegetables with the couscous and drizzle some of the spicy sauce on top. And finish with a pinch of chopped fresh parsley on top.