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Casablanca Chicken Couscous Recipe

Casablanca Chicken Couscous Recipe
Casablanca Chicken Couscous Recipe photo by Taste of Home
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Casablanca Chicken Couscous Recipe

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Risotto has always been a favorite Italian comfort food. To give it an update, I used lively North African-inspired flavors that still pack all the comfort of the creamy classic. —Roxanne Chan, Albany, California
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 15 min. + standing
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 15 min. + standing

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 pound boneless skinless chicken thighs, cut into 1-inch pieces
  • 1 package (8.8 ounces) uncooked Israeli couscous
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 2 cans (14-1/2 ounces each ) reduced-sodium chicken broth
  • 2/3 cup dried tropical fruit
  • 1 can (15 to 15-1/2 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 1/2 cup plain yogurt
  • 1 small carrot, grated
  • 1/4 cup minced fresh parsley
  • 1 medium lemon

Directions

In a large skillet, heat olive oil over medium-high heat. Add onion; saute until softened, 3-4 minutes. Add chicken, couscous, salt, pepper and pepper flakes; cook and stir until chicken begins to brown, 3-5 minutes. Add broth and dried fruit; cook, uncovered, until chicken and couscous are tender and fruit is moist, 8-10 minutes.
Stir in remaining ingredients; heat through. Remove from heat. Let stand, covered, 10 minutes. Meanwhile, zest lemon peel into strips; cut lemon into six wedges. Top couscous with peel and serve with lemon wedges. Yield: 6 servings.

Test Kitchen tips
  • Israeli couscous is much larger than regular couscous and takes longer to cook, so don't be tempted to substitute one for the other.
  • Israeli couscous may be labeled pearl couscous or ptitim in Middle Eastern markets.
  • Any dried fruit will work, so if you have dried apricots, cranberries or even raisins on hand, go ahead and use them instead of making a special trip to the store.
  • Originally published as Casablanca Chicken Couscous in Taste of Home April/May 2018

    Nutritional Facts

    1-1/3 cups: 448 calories, 11g fat (3g saturated fat), 53mg cholesterol, 715mg sodium, 63g carbohydrate (17g sugars, 4g fiber), 25g protein.

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    • 1 tablespoon olive oil
    • 1 medium onion, chopped
    • 1 pound boneless skinless chicken thighs, cut into 1-inch pieces
    • 1 package (8.8 ounces) uncooked Israeli couscous
    • 1/2 teaspoon salt
    • 1/4 teaspoon pepper
    • 1/4 teaspoon crushed red pepper flakes
    • 2 cans (14-1/2 ounces each ) reduced-sodium chicken broth
    • 2/3 cup dried tropical fruit
    • 1 can (15 to 15-1/2 ounces) garbanzo beans or chickpeas, rinsed and drained
    • 1/2 cup plain yogurt
    • 1 small carrot, grated
    • 1/4 cup minced fresh parsley
    • 1 medium lemon
    1. In a large skillet, heat olive oil over medium-high heat. Add onion; saute until softened, 3-4 minutes. Add chicken, couscous, salt, pepper and pepper flakes; cook and stir until chicken begins to brown, 3-5 minutes. Add broth and dried fruit; cook, uncovered, until chicken and couscous are tender and fruit is moist, 8-10 minutes.
    2. Stir in remaining ingredients; heat through. Remove from heat. Let stand, covered, 10 minutes. Meanwhile, zest lemon peel into strips; cut lemon into six wedges. Top couscous with peel and serve with lemon wedges. Yield: 6 servings.

    Test Kitchen tips
  • Israeli couscous is much larger than regular couscous and takes longer to cook, so don't be tempted to substitute one for the other.
  • Israeli couscous may be labeled pearl couscous or ptitim in Middle Eastern markets.
  • Any dried fruit will work, so if you have dried apricots, cranberries or even raisins on hand, go ahead and use them instead of making a special trip to the store.
  • Originally published as Casablanca Chicken Couscous in Taste of Home April/May 2018

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