Moroccan chicken with couscous
Reader's Digest


  • 400 g skinless chicken breast fillets
  • 2 tablespoons extra virgin olive oil
  • 1 large onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 cinnamon stick
  • 300 g zucchini, halved lengthwise and sliced
  • 1 can chopped tomatoes, about 400 g
  • 200 ml vegetable stock
  • 1 1/3 cups (250 g) couscous
  • 400 ml boiling water
  • 200 g sugarsnap peas
  • 1 can chickpeas, about 410 g, drained and rinsed
  • 10 g buttersalt and pepperchopped fresh coriander to garnish


  1. Cut the chicken on the diagonal into strips about 1 cm thick.
  2. Heat half the oil in a wok or heavy-based frying pan. Add the chicken, onion and garlic, and cook over a moderately high heat, stirring constantly, for 2 minutes or until the chicken turns white with golden brown flecks.
  3. Reduce the heat to low and add the cumin, coriander and cinnamon stick. Cook, stirring constantly, for 1 minute.
  4. Add the zucchini and stir well, then add the tomatoes with their juice and the stock. Cook for 5 minutes, stirring occasionally.
  5. Meanwhile, put the couscous in a saucepan and pour over the boiling water.
  6. Add the remaining 1 tablespoon oil. Stir well, cover and leave to soak, off the heat, for 5 minutes.
  7. Add the sugarsnap peas and chickpeas to the chicken mixture. Cook for a further 5 minutes, stirring frequently.
  8. Stir the butter into the couscous and cook over a moderate heat for 3 minutes, fluffing up with a fork to separate the grains.
  9. Pile the couscous onto a serving platter. Spoon the chicken on top and garnish with chopped coriander. Serve hot.

Serves 4
Preparation: 30 minutes
Cooking: NA


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