Couscous & Morrocan Curry Chicken Stew

Man, you can make so many things with couscous... from adding dried fruits to nuts to stewed curry chicken. 

I've been kinda sad lately, I've lost one of my fave recipes from long time ago... it was spicy stewed curry chicken with raisins with couscous... oh well, but if you want to know how to make regular couscous:

Pour 2 cups of dry couscous grains in a flat pan with high walls.

Boil 4 cups salted water and pour over couscous and mix well, leaving a 1/4 inch layer of water above the spreaded couscous.

Take a plastic wrap and cover the couscous tightly (or if it is Tupperware cover with a lid).

Let the grains soak up the water.

When the water has been absorbed, uncover and fluff the couscous with a fork and serve immediately or stir in your favorite roasted or sauteed vegetables or dried diced fruits  and nuts of choice.  Once I did it with sauteed mushrooms, green diced scallions and shredded Parmesan cheese.

Recreation from memory:  Moroccan Curry Chicken Couscous Stew

  • 1 medium onion (sliced)
  • 1 tbsp garlic (minced)
  • 1 cup butternut squash (diced)
  • 1 cup garbanzo beans (diced)
  • 1 cup zucchini (diced)
  • 1 cup diced tomatoes
  • 1 cup golden raisins
  • 1 tbsp curry powder
  • 3 cups chicken broth
  • 1/4 cup tomato paste
  • 2 tbsp Moroccan spice mix
    • 1 tsp cumin powder
    • 1 tsp ginger powder
    • 1 tsp salt
    • 3/4 tsp black pepper
    • 2 cinnamon sticks
    • 2 bay leaves
    • 1/2 tsp cayenne
    • 1/4 tsp clove powder
  • 4 skinless boneless sliced chicken breast thighs
  •  2 cups couscous
In a large pot: sweat the onions and garlic on medium heat.   Add the butternut squash and continue to sweat.  When the butternut squash is tender add remaining ingredients except for the couscous. Allow the stew to simmer until the chicken is cooked.  Pour couscous into a 9x11 baking pan/dish (that comes with a cover will help tremendously) and pour the stew over the couscous.  Mix well.  Tightly cover the couscous mixture and allow the couscous to absorb most of the liquid.  Remove the lid, fluff and serve!

To make this even easier use Underground Spice Market's Moroccan Spice Blend :

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