7 Vegetable Moroccan Couscous with Chicken
This 7 Vegetable Moroccan Couscous with Chicken is a deeply comforting, traditional-inspired meal that brings together tender chicken thighs, chickpeas, and a generous mix of vegetables simmered slowly in a fragrant, spice-infused broth. Built around ras el hanout, the dish reflects the heart of Moroccan couscous cooking, where flavor is developed through layering, patience, and balance rather than complexity.
The vegetables are added in stages—root vegetables first, followed by cabbage, chickpeas, and finally zucchini—so each retains its own texture and character. The chicken cooks gently in the broth, becoming tender while lending depth and richness to the finished dish. Whole wheat couscous forms the foundation of the meal, offering a satisfying, nutty backdrop for the aromatic broth.
Because it’s made from whole grain wheat, whole wheat couscous provides positive health benefits like more fiber and naturally occurring nutrients than refined versions, helping make the meal more filling and balanced while still feeling comforting and familiar. Using instant whole wheat couscous keeps the preparation approachable while honoring the spirit of the dish.
Traditionally served family-style, this couscous is meant to be shared, with broth spooned over the couscous to taste and harissa offered on the side for heat. Hearty yet harmonious, it’s a dish that nourishes without heaviness—equally suited to a weekend gathering or a slow, satisfying weeknight dinner.
7 Vegetable Moroccan Couscous with Chicken
Ingredients
- Chicken & Broth
- 4 bone-in, skin-on chicken thighs
- 2 tbsp olive oil
- 1 cup onion, thinly sliced (1 medium)
- 3 cloves garlic, minced
- 2 tsp ras el hanout
- ½ tsp ground turmeric
- ½ tsp freshly ground black pepper
- 5 cups chicken broth or water
- Vegetables & Legumes
- 1 cup cooked chickpeas (canned, drained and rinsed)
- 2 carrots, cut into large chunks
- 1 small rutabaga, peeled and cut into wedges
- 1 small acorn squash (or butternut pumpkin), cut into wedges
- ½ small green cabbage, cut into wedges
- 1 medium zucchini, cut into thick quarters
- Couscous
- 1 ¼ cups whole wheat instant couscous
- 1 ½ cups hot chicken broth (from the pot)
- 4 tsp olive oil or melted butter
Instructions
- Season chicken thighs well with salt and pepper. Heat olive oil in a large, heavy-bottomed pot over medium-high heat. Brown chicken on both sides until deeply golden, about 4 minutes per side. Remove and set aside.
- Lower heat to medium. Add sliced onion to the pot and cook until soft and lightly golden, scraping up any browned bits. Stir in garlic, ras el hanout, turmeric, and black pepper. Cook 30–45 seconds until fragrant.
- Return chicken thighs, and any collected juices, to the pot. Add broth and bring to a gentle simmer. Cover partially and cook for 20 minutes, skimming foam if needed.
- Add carrots, rutabaga, and winter squash. Cover, bring back to a simmer and cook for 10 minutes.
- Add cabbage wedges. Cover, bring back to a simmer and cook another 10 minutes.
- Add zucchini and chickpeas. Cover, bring back to a simmer and cook another 10 minutes. All the vegetable should remain tender but intact.
- Taste and adjust salt.
- Place whole wheat instant couscous in a large bowl. Stir in olive oil or butter and a pinch of salt so that all the grains are evenly coated. It should look like wet sand. Ladle hot broth over the couscous, cover tightly, and let steam for 5 minutes. Fluff gently with a fork.
- Spread couscous onto a serving platter. Arrange chicken, vegetables, and chickpeas on top. Spoon some of the aromatic broth over everything, serving extra broth on the side. Garnish with fresh herbs and offer harissa separately.
Notes
- When adding the vegetables, bury under the vegetables so they're submerged while cooking.
- In Moroccan homes, couscous is often served communally, with broth spooned over gradually so everyone can adjust moisture to taste.