🇲🇦 Morocco · Food
Vegetable Chicken Couscous
By eatmundo · August 3, 2026
A staple Moroccan meal featuring fluffy semolina grains topped with tender chicken and a colorful medley of root vegetables.
Ingredients
check them off as you prepareHow to Make It
- 1
In a large couscoussier or heavy pot, brown 500g of chicken breast in 50ml of olive oil over medium heat.
- 2
Add the sliced carrots, 1 tsp of turmeric, and 1.5 tsp of salt, sautéing for 5 minutes to release the spice aromas.
- 3
Pour in 1 liter of water and add the chickpeas, bringing to a boil before lowering to a simmer for 30 minutes.
- 4
Place the 500g of semolina in a large bowl, drizzle with 1 tbsp of oil and a little water, rubbing the grains between your palms to ensure they don't clump.
- 5
Add the zucchini to the chicken and vegetable broth, then place the semolina in the steamer basket atop the pot.
- 6
Steam the couscous for 20 minutes, then remove it, fluff with a fork, and let it rest for 5 minutes.
- 7
Check the chicken and vegetables for tenderness; they should be cooked through and easily pierced by a fork.
- 8
Spread the couscous on a large platter, arrange the chicken in the center, and decorate with the vegetables and chickpeas.
Frequently Asked Questions
Is pre-steamed couscous okay?+
Yes, standard boxed couscous is acceptable, but steaming it manually over the broth yields significantly better flavor and fluffiness.
Can I use different vegetables?+
Absolutely, turnips, pumpkin, or cabbage are traditional additions that pair beautifully with the chicken broth.
What is the secret to fluffy grains?+
The secret is to rub the grains with a little oil and water before steaming and to fluff them with a fork—never a spoon—during the process.
How do I know when the couscous is cooked?+
The grains should be light, airy, and soft to the bite, not gummy or gritty.
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