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Middle Eastern

Moroccan Chicken with Golden Couscous
2 Tbsp. olive oil, divided
1 1/2 lbs. Taste of Inspirations Boneless Chicken Tenders, cut into thirds
1 Tbsp. curry powder or garam masala
1 tsp. paprika
2 small yellow summer squash, finely chopped
1/2 sweet onion, finely chopped
1 Tbsp. grated fresh ginger
2 tsp. minced garlic
1/4 tsp. freshly ground black pepper
1/4 tsp. kosher salt
1 (14.5 oz.) can petite diced tomatoes
1 1/4 cups low-sodium vegetable broth
1 cup carrot juice
1 1/4 cups whole-wheat couscous (such as Fantastic Whole Foods, found in the Organic & Natural aisle)
2 Tbsp. finely chopped cilantro or parsley
cilantro or parsley sprigs for garnish (optional)
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Moroccan Chicken with Golden Couscous

Moroccan Chicken with Golden Couscous

Moroccan Chicken with Golden Couscous
  • Servings:Serves 6
  • Prep Time:36 minutes
  • Cook Time:18 minutes
1. Heat 1 Tbsp. of the oil in a large pot over medium-high heat. Add chicken, curry powder or garam masala, and paprika. Cook and stir until chicken is cooked through, about 8 minutes. Transfer chicken to a plate and cover with foil.
2. Add remaining 1 Tbsp. oil to same pot. When hot, add squash, onion, ginger, garlic, pepper, and salt. Cook and stir until onion is softened and squash begins to brown, about 8 minutes.
3. Increase heat to high and add tomatoes, broth, and carrot juice; stir to mix. Bring to a boil and add couscous and chopped cilantro or parsley. Stir well and turn off heat. Cover pot and let sit for 5 minutes.
4. Remove lid and fluff couscous with a fork. Divide among 6 plates and top each with a portion of reserved chicken, along with any cooking juices. Garnish with a cilantro or parsley sprig if desired and serve immediately.
Source: Hannaford fresh Magazine, January - February 2014