Main courses

Chicken Couscous

| by Eliyahu Mintz
chicken couscous

Chicken Couscous is a meal in one that is hearty without making you feel stuffed. It’s jam-packed with vegetables, so you know it’s good for you. A nice change after all the heavy holiday food!

Chicken Couscous

Yield: 6 servings

Ingredients:

  • 4 cups chicken broth
  •  salt
  • 3 T. olive oil, divided
  • 1 whole chicken, cut into pieces
  • 2 whole onions peeled and quartered
  • 1 t. plus a pinch of turmeric
  • 2 t. plus a pinch of cinnamon
  • 1/8 t. cayenne pepper
  • 1 butternut squash, peeled, seeded, cut into chunks
  • 4 medium zucchini, cut lengthwise, then across into large chunks
  • 4 carrots peeled, cut lengthwise, and then across into 2-inch pieces
  • 1 can chickpeas, drained
  • 1 package couscous
  • (1 T. fresh chopped cilantro or parsley)
  • (Harissa)

Method:

  1. Heat 2 T. olive oil in a large 8-quart pot over high heat. Season chicken with salt. Brown half the chicken pieces skin side down for a few minutes. Remove the chicken pieces and brown the other chicken pieces in the same way. Remove the chicken from the pot and set aside.
  2. Add 2 cups chicken broth to the pot. Add 1 t. turmeric, 2 t. cinnamon, and 1/8 t. cayenne. Bring to a boil.
  3. Return the chicken pieces to the pot, skin-side up. Reduce heat to a low simmer and cover the pot, leaving the lid slightly ajar. Simmer for 30 minutes.
  4. Remove the chicken pieces from the pot and add the vegetables. Bring to a boil. Place the chicken pieces over the vegetables. Cover the pot tightly and reduce heat to a low simmer. Simmer for 15 minutes.
  5. Gently stir in the chickpeas. Allow mixture to cook covered for another 5-10 minutes until the vegetables are tender.
  6. Prepare the couscous. In a small pot, bring 2 cups chicken broth to a boil. Stir in ½ t. salt, a pinch of turmeric, a pinch of cinnamon, and 1 T olive oil.
  7. Stir in the couscous and cover the pot. Remove the pot from heat and leave the couscous to steam for 5 minutes.
  8. Fluff the cooked couscous with a fork.
  9. Top each serving of couscous with chicken and vegetables and some of the cooking liquid. Top with chopped cilantro or parsley if desired and serve with harissa.