Moroccan chicken couscous

A recipe from our friends at Love Food Hate Waste

Love Food Hate Waste are bringing you another delicious recipe — Warm, comforting, and full of flavour, this Moroccan Chicken Couscous is the perfect midweek meal. Packed with fragrant spices, tender vegetables, and a touch of sweetness, it’s a versatile dish that’s just as good for using up leftover roast chicken or whatever is in the fridge. A simple recipe with plenty of warmth and colour in every bite.

Serves: 4
Preparation time: 25 minutes

Ingredients

• 2cm piece fresh ginger finely grated or 2 teaspoons crushed ginger
• 3 cloves garlic, finely chopped or 1 ½ teaspoons crushed garlic
• 1 tablespoon paprika
• 1 teaspoon cumin
• 1 teaspoon chilli powder (optional)
• 1 teaspoon turmeric (optional)
• 3 tablespoons oil, divided
• salt & pepper, to taste
• 1 lemon, zest only
• 500g skinless chicken breast
• 1 onion, finely chopped
• 1 cup chicken stock
• 1 ¾ cups water
• 2 carrots, grated
• 2 ¾ cups couscous
• 1 can chickpeas, drained
• 1 cup sultanas or raisins (optional)
• 1 capsicum, seeded and chopped into small cubes
• ½ cup fresh coriander or parsley leaves, coarsely chopped (optional)

Method

1. Mix together the ginger, garlic, paprika, cumin, chilli powder, turmeric, 1 tablespoon of oil, salt, pepper and lemon zest to make a paste. Make a few cuts in the chicken flesh. Rub the paste over the surface of the chicken, cover and let stand for 10 minutes.
2. While the chicken is marinating, preheat the oven to 200°C.
3. Transfer the chicken to a lined baking tray and bake the chicken for about 20–30 minutes or until the chicken is cooked (when the juices are clear).
4. While the chicken is cooking, heat 1 tablespoon of oil in a pot over a medium heat. Add the onion and fry until clear and soft. Stir in the stock, water and carrots and bring to a boil. Remove from heat and add 1 tablespoon of oil and the couscous. Stir gently, cover with a lid and leave it to absorb for approximately 10 minutes.
5. Once the couscous is cooked, fluff it with a fork and then pour it into a large bowl. Mix in the chickpeas, sultanas or raisins and capsicum. Garnish with fresh coriander or parsley, if using.
6. To serve, slice the chicken into thin slices and serve on top of the couscous.
   

About Love Food Hate Waste NZ
Love Food Hate Waste NZ empowers Kiwis to waste less food, save money, and protect the planet. Through practical tips, clever storage solutions, and easy recipes, they help households make the most of their food—one meal at a time. Join the movement to reduce food waste at www.lovefoodhatewaste.co.nz