Moroccan Cous Cous with Chicken and Vegetables


  • 1 tablespoon ground cumin
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground coriander
  • 3 Tablespoons sweet butter
  • 2 Tablespoons olive oil
  • 1 large onion, 1/2 diced, 1/2 thinly sliced
  • 2 skinless chicken breasts, cut in 2 x  1 1/2″ bite-size pieces
  • 2 chicken thighs
  • 1 tablespoon paprika and a pinch of salt (for chicken)
  • 5 plum tomatoes, seeded, and cut in quarters
  • 1/4 teaspoon saffron
  • 2 tablespoons of hot water
  • 1 quart of chicken stock
  • 1 small bunch of parsley, about 8 sprigs tie together (stems and all…I tied a knot with the stems)
  • 2 six-inch sticks of cinnamon
  • 3 carrots, peeled and cut into 2″ pieces
  • 2 courgettes (zucchinis)  cut into 2” pieces and halved.
  • 1 large turnip, peeled and cut into 1/2″ rounds (or 2 large parsnips, prepared like the carrots)
  • 1 cup of yellow raisins
  • 1 can of chick peas
  • 1 box of your favorite cous cous (I used Near East with Toasted Pine Nuts)


  1. In a large heavy-bottomed pot over medium heat, add all spices and heat up for about 2 minutes until fragrant.
  2. Add butter and olive oil, stir until the spices are blended in the butter/olive oil.
  3. Add onions and cook until translucent – about 5 minutes.
  4. Sprinkle salt and paprika on the chicken pieces
  5. Push the onions to the side and add chicken to the center, cooking until brown on both sides
  6. Next add tomatoes and gently stir, mixing all ingredients together, let simmer
  7. Place saffron in a very small bowl with hot water, set aside
  8. Add chicken stock to the chicken, tomatoes and onions.
  9. Add the tied parsley and the saffron and water,
  10. Add carrots, turnips, courgettes, raisins, cinnamon, gently stir everything together
  11. Turn up heat and bring to a boil. When water comes to a boil, cover and lower heat to medium-low and simmer for 45 minutes.
  12. Add Chick Peas (water and all) and continue to simmer for a five more minutes
  13. Cook Cous Cous per directions


Plating the Dish

  1. Fluff the cous cous with a fork
  2. Place a 1/4 cup of cous cous on each plate – moisten with a few tablespoons of the stew’s broth
  3. Top with Chicken and vegetables
  4. Garnish with Parsley