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spiced Moroccan chicken over fluffy couscous studded with dried apricots, sprinkled with parsley and slivered almonds, in a shallow bowl on a patterned cloth, wide horizontal shot, natural light, shallow depth of field, landscape orientation

Moroccan Chicken Couscous

Couscous with warm cinnamon and cumin with sweet dried apricots and spiced chicken.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1.5 lb boneless skinless chicken thighs cubed
  • 1 cup couscous
  • 0.33 cup dried apricots chopped
  • 1 tsp cumin
  • 1 tsp cinnamon
  • 1 tsp paprika
  • 2 tbsp olive oil
  • 1.25 cups chicken broth

Method
 

  1. Toss the chicken with cumin, cinnamon, paprika, and salt.
  2. Heat oil in a skillet over medium-high and cook the chicken until browned and cooked through, about 8 minutes.
  3. Bring the broth to a boil, stir in couscous and apricots, cover, and let sit 5 minutes, then fluff.
  4. Spoon the chicken over the couscous.
  5. Divide into containers and garnish with parsley or almonds.

Notes

A squeeze of lemon at the end balances the warm spices beautifully.