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Casablanca Chicken Couscous
By Taste of Home Editorial Team · tasteofhome.com
6 servings
35 min
A one-skillet North African–inspired dish of chicken and Israeli couscous simmered with dried fruit, chickpeas, and warm spices, finished with yogurt and fresh herbs.
| prepChop onion | ||||||
| prepCut chicken into 1-inch pieces | ||||||
| prepRinse and drain chickpeas | ||||||
| prepGrate carrot | ||||||
| prepMince parsley | ||||||
| prepZest lemon and cut into wedges | ||||||
| 15 ml olive oil | Heat oil, sauté onion 3–4 min | Add chicken, couscous, salt, pepper & flakes; cook & stir 3–5 min | Add broth & dried fruit; simmer uncovered 8–10 min | Stir in chickpeas & yogurt; heat through | Remove from heat, cover, stand 10 min | Top with carrot, parsley & lemon zest; serve with wedges |
| 1 medium onion, chopped | ||||||
| 450 g boneless skinless chicken thighs, cut into 1-inch pieces | ||||||
| 1 package (250 g) uncooked Israeli couscous | ||||||
| 1/2 teaspoon salt | ||||||
| 1/4 teaspoon pepper | ||||||
| 1/4 teaspoon crushed red pepper flakes | ||||||
| 2 cans (410 g each) reduced-sodium chicken broth | ||||||
| 100 g dried tropical fruit | ||||||
| 1 can (15 to 425 g) garbanzo beans, rinsed and drained | ||||||
| 120 ml plain yogurt | ||||||
| 1 small carrot, grated | ||||||
| 15 g minced fresh parsley | ||||||
| 1 medium lemon | ||||||
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