Authentic Moroccan Chicken Couscous
This authentic Moroccan chicken couscous features tender chicken, hearty seasonal vegetables, and light, fluffy semolina grains steamed the traditional way. Using the classic triple steaming method, this dish delivers deep flavor, beautiful texture, and a comforting meal perfect for family gatherings.
Ingredients
For the Couscous
- 3 cups medium grain semolina couscous not instant
- 1 tsp salt divided
- 2 tbsp olive oil
- 1 cup water for moistening during steaming, as needed
For the Chicken and Vegetable Broth
- 2 lb bone-in chicken pieces
- 1 large onion chopped
- 2 medium carrots halved
- 2 medium zucchini halved
- 2 cups pumpkin or squash cut into wedges
- 1 medium turnip peeled
- 1 cup dried chickpeas soaked overnight
- 1 small bunch fresh parsley and cilantro tied together
- 1 tsp ground turmeric
- 1 tsp ground ginger
- 1 tsp black pepper
- 2 tbsp olive oil
- 8 cups water or enough to cover ingredients
Instructions
- Heat olive oil in the bottom pot of a couscoussier. Add chopped onion and chicken pieces, browning lightly for several minutes.
- Add turmeric, ginger, black pepper, salt, soaked chickpeas, tied herbs, and water. Bring to a gentle simmer.
- Add carrots and turnips first. Simmer for about 30 minutes before adding zucchini and pumpkin later in the cooking process.
- Place dry couscous in a large bowl. Sprinkle lightly with water and rub between your palms to separate grains. Mix in olive oil.
- Transfer couscous to the steamer and steam for 20 minutes until steam rises through the grains.
- Remove couscous to a bowl. Sprinkle lightly with salted water while fluffing by hand. Break up clumps and return to steam for another 20 minutes.
- Repeat fluffing once more with a small amount of water and steam a third time for 15–20 minutes until light and fluffy.
- To serve, spread couscous onto a large platter. Arrange chicken in the center and vegetables around. Spoon warm broth over the top and serve extra broth on the side.
Notes
Always soak chickpeas overnight for best texture. Add softer vegetables later to prevent overcooking. Store couscous and broth separately for up to 3 days in the refrigerator or freeze up to 3 months. Reheat gently with added moisture to maintain fluffiness.