Last weekend I made Moroccan couscous out of four recipes I had on hand: one from my dad who spent part of his childhood in Morocco, one from Bianca who’d also lived in Morocco, and two recipes from the web. The smell of all the spices cooking was simply divine. (And it’s a great fall crockpot dish, too: just do the prep, put it in the pot, and let it do its thing.)
1 tsp ground ginger
1 tsp cumin
1 tsp ground coriander
1 tsp cinnamon
6 large, skinless chicken thighs (or 1 chicken, in pieces)
3 Tbsp olive oil, divided
1 large onion, chopped
1 clove garlic, minced
4-6 carrots, cut into 2-inch segments
2 medium potatoes, cut into chunks
1/3 head of cabbage, cut into strips (optional)
1 each zucchini and squash, cut into strips (optional)
1 ½ cups reduced-sodium chicken broth
1 can (14.5 oz) diced tomatoes
Saffron threads, large pinch (optional)
1 can (14.5 oz) chickpeas, drained and rinsed
½ cup prunes
Couscous, one box
Cilantro, for garnish
1. Combine ginger, cumin, coriander, and cinnamon into small bowl. Rub spice mixture onto chicken thighs. Heat 2 Tbsp olive oil over medium heat in large skillet. Sauté chicken until lightly browned on both sides. Transfer chicken to crockpot, but leave remaining browned bits in pan.
2. Add 1 Tbsp oil to pan and sauté onion and garlic in oil for about 2-3 minutes or until onions are translucent. Transfer to crockpot. Sauté remaining vegetables for 2 minutes, then transfer to crockpot.
3. Add chicken broth and diced tomatoes to crockpot. Add saffron, if using. Cover and cook on low for 7-8 hours. Add chickpeas and prunes one hour before serving.
4. A few minutes before serving, cook couscous according to box instructions.
5. Arrange chicken and vegetables on a bed of couscous; garnish with cilantro or parsley. Serve with harissa or other liquid hot sauce.