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Casablanca Chicken Couscous

1 review
Total Time
Prep: 20 min. Cook: 15 min. + standing

By Taste Of Home Editorial Team

Recipe by Roxanne Chan, Albany, California

Tested by Taste Recipes Test Kitchen

Taste Recipes's Editorial Process

Updated on Jul. 03, 2023

To give risotto, that favorite Italian comfort food, an update, I used couscous and lively North African-inspired flavors to deliver all the satisfaction of the creamy classic. —Roxanne Chan, Albany, California

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Test Kitchen tips
  • Israeli couscous is much larger than regular couscous and takes longer to cook, so don't be tempted to substitute one for the other.
  • Israeli couscous may be labeled pearl couscous or ptitim in Middle Eastern markets.
  • Any dried fruit will work, so if you have dried apricots, cranberries or even raisins on hand, go ahead and use them instead of making a special trip to the store.
    • Test Kitchen Approved

    Casablanca Chicken Couscous

    Contest Winner
    1 review
    Prep Time 20 min
    Cook Time 15 min
    Yield 6 servings

    Ingredients

    • 1 tablespoon olive oil
    • 1 medium onion, chopped
    • 1 pound boneless skinless chicken thighs, cut into 1-inch pieces
    • 1 package (8.8 ounces) uncooked Israeli couscous
    • 1/2 teaspoon salt
    • 1/4 teaspoon pepper
    • 1/4 teaspoon crushed red pepper flakes
    • 2 cans (14-1/2 ounces each ) reduced-sodium chicken broth
    • 2/3 cup dried tropical fruit
    • 1 can (15 to 15-1/2 ounces) garbanzo beans or chickpeas, rinsed and drained
    • 1/2 cup plain yogurt
    • 1 small carrot, grated
    • 1/4 cup minced fresh parsley
    • 1 medium lemon
    Text Ingredients

    Directions

    1. In a large skillet, heat olive oil over medium-high heat. Add onion; saute until softened, 3-4 minutes. Add chicken, couscous, salt, pepper and pepper flakes; cook and stir until chicken begins to brown, 3-5 minutes. Add broth and dried fruit; cook, uncovered, until chicken and couscous are tender and fruit is moist, 8-10 minutes.
    2. Stir in remaining ingredients; heat through. Remove from heat. Let stand, covered, 10 minutes. Meanwhile, zest lemon peel into strips; cut lemon into six wedges. Top couscous with zest strips and serve with lemon wedges.

    Nutrition Facts

    1-1/3 cups: 448 calories, 11g fat (3g saturated fat), 53mg cholesterol, 715mg sodium, 63g carbohydrate (17g sugars, 4g fiber), 25g protein.

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