Moroccan Chicken, Vegetables, and Couscous

Prep:25minCook:4h 25min

Loaded with chicken, onion, butternut squash, apricots, chickpeas, and couscous, this dish in not only bursting with color and texture, but it's also packed with protein and a host of vitamins and even contains a dose of fiber.

Updated at: Wed, 16 Aug 2023 21:06:11 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories502.3 kcal (25%)

Total Fat9.8 g (14%)

Carbs54.8 g (21%)

Sugars9.1 g (10%)

Protein49.1 g (98%)

Sodium595.7 mg (30%)

Fiber7.3 g (26%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

1 tspground cumin

½ tspground ginger

½ tspblack pepper

¼ tspground cinnamon

½ tspcayenne pepper

1 ½ tspkosher salt

3 lbsboneless skinless chicken breast

or 8 thighs

1 Tbspolive oil

1 cupyellow onion

chopped

3 cupsbutternut squash

peeled and chopped

1 cupunsalted chicken stock

½ cupdried apricots

chopped

1 x 15 ozcan chickpeas

drained and rinsed

1 ¾ cupswhole-wheat couscous

uncooked

¼ cupsliced almonds

toasted

Harissa sauce

Mina Harissa Pepper Sauce

Instructions

Step 1

Stir together cumin, ginger, black pepper, cinnamon, cayenne, and 3/4 tsp salt in a small bowl. Rub spice mixture all over chicken. Heat oil in a large nonstick skillet over medium-high. Add chicken to skilled, and cook on 1 side until well browned, about 6 minutes; turn chicken over, and cook 1 minute. Transfer chicken to a 5- to 6- quart slow cooker. Add onions to skillet, and cook, stirring often, until tender, about 4 minutes. Spoon onions around chicken in slow cooker.

ground cumin1 tsp

ground ginger½ tsp

black pepper½ tsp

ground cinnamon¼ tsp

cayenne pepper½ tsp

kosher salt1 ½ tsp

boneless skinless chicken breast3 lbs

olive oil1 Tbsp

yellow onion1 cup

Step 2

Stir squash, stock, apricots, chickpeas, and remaining 1/2 tsp salt into slow cooker. Cover and cook on low until chicken is cooked through and vegetables are tender, about 4 hours.

butternut squash3 cups

unsalted chicken stock1 cup

dried apricots½ cup

can chickpeas15 oz

Step 3

Prepare couscous according to package directions, omitting salt and fat. Divide couscous amount 8 bowls. Top with chicken mixture; sprinkle evenly with almonds. Add dollop of harissa to taste.