Chicken couscous is one of the most cherished dishes in Moroccan cuisine. Made with seasonal vegetables, chickpeas, and steamed semolina, it symbolizes sharing and togetherness. In Moroccan families, it brings together young and old around a single dish, where each bite unveils the delicate flavors of spices and local produce.
Ingredients (Serves 6)
For the couscous:
- 500 g of medium semolina couscous
- 2 tablespoons of olive oil
- 1 teaspoon of salt
- Approximately 300 ml of water
For the broth:
- 1 free-range chicken cut into 6 pieces
- 2 large onions, sliced
- 2 grated tomatoes
- 3 carrots
- 2 turnips
- 2 zucchinis
- 1 piece of squash or pumpkin
- 1 small eggplant (optional)
- 200 g of chickpeas soaked overnight
- ½ bunch of parsley and cilantro tied together
- 4 tablespoons of olive oil
- 1 teaspoon of ground ginger
- 1 teaspoon of turmeric
- A few saffron strands
- ½ teaspoon of black pepper
- Salt
- Approximately 2.5 liters of water
Preparation
Prepare the broth:
1. In the bottom of a couscoussier, heat olive oil and sauté the onions until they become translucent.
2. Add the chicken pieces, then ginger, turmeric, pepper, salt, and saffron. Sauté for a few minutes so the chicken absorbs the spices.
3. Stir in the grated tomatoes, the herb bouquet, and the chickpeas. Pour in the water and bring to a boil.
4. Add the carrots and turnips. After about 25 minutes of cooking, add the squash and eggplant if using. The zucchinis should be added only 15 minutes before the end of cooking so they remain firm.
Prepare the semolina:
1. Pour the semolina into a large dish. Gradually moisten it with salted water while separating the grains with your hands. Add the olive oil and mix gently.
2. Place the semolina in the upper basket of the couscoussier.
3. When steam is evenly escaping through the semolina (about 20 minutes), transfer it back to the dish, sprinkle with a little water, fluff the grains, and return it to cook.
4. Repeat this process three times. This traditional steaming method results in light, fluffy, and perfectly aerated semolina.
Serving:
1. Remove the herb bouquet from the broth.
2. Place the semolina on a large serving platter. Slightly hollow the center and drizzle with a few ladles of broth.
3. Place the chicken pieces in the center, then evenly distribute the vegetables around. Garnish with chickpeas and serve the rest of the broth separately.
Our Berber Kitchen Tip:
In our cooking class, we prepare couscous using the traditional method, with semolina steamed in three passes in the couscoussier. This ancestral technique gives couscous its lightness and allows the grains to maintain their texture while absorbing the flavors of the broth. Made with fresh vegetables and free-range chicken, this couscous is a true celebration of Moroccan family cuisine.
Ask us to prepare this dish for an exclusive private dinner at our cooking classes.Would you like to taste this recipe in Essaouira?
Cook. Share. Taste. Live Morocco.