Not only is this delicious dish loaded with olives, warm Moroccan spices, lemons, and dried fruit, it’s also a one-pot wonder, making clean-up a breeze.

The spice rub is the key to the amazing flavors, and for that fall-off-the-bone chicken, you’ll be cooking it right in the sauce.

Moroccan Couscous with Roasted Vegetables Chick Peas and Almonds

So What’s In This Couscous?

  • fresh veggies – bell peppers, carrots, onion, zucchini and garlic
  • fresh cilantro and mint
  • lemon
  • spices – turmeric, cumin, cinnamon and coriander
  • olive oil
  • low-sodium chicken broth
  • chickpeas
  • almonds
  • raisins

How to Make This Tasty Couscous
  • Preheat oven to 475 degrees. Grease baking sheet
  • Add veggies, drizzle with oil and season.
  • Roast until tender, about 15 minutes.
  • Whisk olive oil, lemon, garlic and most spices.
  • Bring chicken broth and turmeric to a boil.
  • Pour hot chicken broth over couscous and raisins in bowl and toss
  • Cover and rest 5 minutes.
  • Add roasted vegetables, chick peas, almonds, cilantro, mint and lemon mixture and toss.

Moroccan Chicken Recipe