Moroccan-Inspired Chicken Couscous
Today, I share a delicious, spicy dish: Moroccan-inspired chicken Couscous, inspired by Moroccan cuisine. The seasoned, tender chicken goes perfectly with the couscous with cumin and carrot. Enjoy the rich, spicy flavors and convenience of this delicious recipe.
Ingredients
- 2 cups buttermilk
- 2 cloves garlic squeezed
- 1 tablespoon Ras El Hanout spices
- 3 chicken breast
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- 1 tablespoon butter
- 2 cups couscous
- 1 ½ cups vegetable stock hot
- 1 teaspoon ground cumin
- 4 carrots coarsely grated
- 2 tablespoons butter
- 2 tablespoons Fresh Parsley coarsely chopped
Ingredients you need per step are listed below the step in Italic
Instructions
- Mix the buttermilk and Ras El Hanout in a bowl. Squeeze the garlic over the top and stir it in.2 cups buttermilk, 2 cloves garlic, 1 tablespoon Ras El Hanout spices
- Place the chicken fillets in the marinade and let marinate in the refrigerator for at least 20 minutes.3 chicken breast
- Remove the chicken from the marinade and season with salt and pepper.¼ teaspoon salt, ⅛ teaspoon ground black pepper
- Melt one tablespoon of butter in a frying pan and fry the chicken until golden brown (about 3 minutes on each side).1 tablespoon butter
- Place the chicken in the Air fryer and fry for 6-8 minutes until done. Its core temperature has to be 162 °F (72 °C).
- Fill a bowl with the couscous and pour the hot stock over the couscous.2 cups couscous, 1 ½ cups vegetable stock
- Stir well once and then cover with aluminum foil.
- Let stand for 10 minutes.
- Season with the cumin, carrots, and butter.1 teaspoon ground cumin, 4 carrots, 2 tablespoons butter
- Sprinkle parsley on top.2 tablespoons Fresh Parsley
- Cut the chicken into slices and serve with the couscous.
NOTES
1. Marinate: To save time, place the chicken in the marinade the night before. You can then get started right away.
2. Couscous: You can replace it with quinoa, bulgur, or rice. Prepare it according to the instructions on the packaging.
3. Air fryer: Don't have an air fryer? No problem.
- Bake the chicken for 8–10 minutes in a preheated oven at 350 °F (180 °C)
- Fry the chicken in butter in a skillet. Keep turning so it won't burn.
- Refrigerator: Store covered in the fridge for up to 3 days.
- Freezer: Place the couscous with carrot and the chicken in a freezer box or bag and store in the freezer for up to a month.
- Reheat: Stir-fry the couscous in a frying pan until warm. Do the same for the chicken in another pan.
Nutrition
Calories: 713kcal | Carbohydrates: 83g | Protein: 52g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 145mg | Sodium: 951mg | Fiber: 7g | Sugar: 10g | Vitamin A: 11098IU | Vitamin C: 9mg | Iron: 3mg
Have you tried this recipe?Show @byAndreaJanssen or tag #byAndreajanssen
