During Ramadan I get a whole different kind of motivation and energy to cook, probably because of all the time i have from not eating and drinking (apparently that’s what i was doing all day). For a while I’ve been wanting to try out a Moroccanish couscous recipe, but like most recipes online, they all require a ready mix of paste or spices, which i generally don’t buy. I like to make my spices mixes and pastes myself and so it took a while until i found something that was completely from scratch and something I can work with.

After going through a bunch of them, I ended up with one which I also tweaked for my own taste buds as i felt like some of the spices were too overpowering. Cinnamon is I think a main spice used in Moroccan dishes, and as much as i love my cinnamon (mostly in desserts) it was a bit much for my taste.

Anyway here’s my take on the couscous that’s Moroccan inspired (and not necessarily Moroccan so don’t hate me haha).

Ingredients you’ll need:

  • 1 cup couscous
  • 250 grams chicken
  • 2 cups of broth
  • 1 cup chickpeas
  • 1 medium red onion, chopped
  • 1 medium tomato, chopped
  • 3 cups baby spinach
  • 5 garlic cloves, crushed
  • 2 cloves
  • 1/4 cup fresh coriander
  • Olive oil

Moroccan Spice Mix:

  • 2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp cinnamon
  • 1 tsp black lemon
  • 1 tsp coriander
  • 1/2 tsp ground ginger
  • 1/2 tsp turmeric
  • 1/4 tp chili powder
  • 1/2 tsp cardamom
  • 1 tsp cumin
  • 1 tsp paprika

Lets make it:

  1. Preheat oven to 375 F degrees / 175 C degrees
  2. Combine the Moroccan spice mix together.
  3. Season the chicken breast with 2 tbsp of the spice mix.
  4. In a skillet heat the olive oil then add the chicken breast and sear on both sides until brown for 2/3 minutes each side and remove from skillet.
  5. Add the onion to skillet and cook until translucent and the add in the garlic for a few seconds for the aroma. And then add the remaining moroccan mix.
  6. Add in the chickpeas, tomatoes, broth, couscous and stir well.
  7. Slowly stir in the baby spinach, bring to boil and then add the chicken back in.
  8. Cover the skillet with an oven safe lid or aluminum foil and cook in the oven for 20-30 minutes. Remove the lid/foil and cook for another 20-30 minutes.

Leave a Reply

Your email address will not be published. Required fields are marked *