Moroccan-Style Chicken Breasts With Spiced Couscous


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6 boneless, skinless, chicken breast halves
2 cans (16 ounces each) Italian-style stewed tomatoes with juice
1 cup chopped onion
2 tablespoons chopped garlic
1-1/2 cups chopped, unpeeled, seeded zucchini
1/2 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1 tablespoon ground cinnamon
1 teaspoon ground ginger
1/4 cup honey


Rinse the chicken and pat it dry; set aside. In a large Dutch oven, mix all of the ingredients except the chicken; stir to blend, and add the chicken. Turn to coat. Cover and cook for 45 minutes over medium-low heat, until the chicken is tender.



2-1/4 cups chicken broth
1 teaspoon ground turmeric
1/2 cup chopped roasted red bell pepper
1 package (10 ounces) couscous


In a medium saucepan, about 15 minutes before serving, combine the broth, turmeric, and roasted red pepper. Cover and bring to a boil. Remove the pan from the heat, stir in the couscous, and let stand for 5 minutes. To serve, spoon the couscous onto a serving platter, arrange the chicken on top, and pour the sauce from the Dutch oven over the chicken. Sprinkle with sesame seeds, if desired.


toasted sesame seeds, for garnish (optional)

Cooking & Recipes


6 servings

Preparation Method

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