Marrakesh Chicken & Couscous Recipe

Marrakesh Chicken & Couscous Recipe
Marrakesh Chicken & Couscous Recipe photo by Taste of Home
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Marrakesh Chicken & Couscous Recipe

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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
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

Directions

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. Yield: 6 servings.
Originally published as Marrakesh Chicken & Couscous in Simple & Delicious August/September 2016

Nutritional Facts

1-1/3 cups: 326 calories, 14g fat (3g saturated fat), 50mg cholesterol, 751mg sodium, 30g carbohydrate (8g sugars, 2g fiber), 19g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1/2 fat.

  • 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
  1. 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.
  2. Stir in couscous; remove from heat. Let stand, covered, 5 minutes. If desired, sprinkle with almonds. Yield: 6 servings.
Originally published as Marrakesh Chicken & Couscous in Simple & Delicious August/September 2016

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