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Tip in the apricots, chickpeas and couscous, then pour over the stock and stir once. It's off to Northern Africa for the inspiration behind this fabulously simple dish which uses the worlds smallest pasta (couscous) and a whole chicken. This One Pan Moroccan Chicken and Couscous is one of my favorite one pan dinners to date!

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Ingredients for Chicken Couscous & Greens:

1. Provide 200 g skinless chicken thighs
2. Make ready 50 g of whole wheat couscous(preferably Israeli pearl couscous)
3. You need 40 g - onion(chopped)
4. You need 2 - garlic cloves(minced)
5. You need 100 g of baby spinach or green chard
6. Provide 200 ml of chicken broth(low sodium)
7. Make ready 1 tsp of ground cumin
8. Prepare 1/2 tsp for cinnamon
9. Make ready 1/2 tbsp for thyme
10. Take 1/2 tbsp - smoked paprika
11. Get 1 tbsp - olive oil
12. Take of Salt & pepper

Chicken and couscous makes a quick and tasty dinner, plus tomorrow's packed lunch. Check out the full chicken meal prep series from the Lean Student Chef. Place couscous in a medium, heat-proof bowl. Meal prep made easy with this completely delicious Moroccan chicken couscous salad recipe.

Chicken Couscous & Greens how to cook:

1. Season the chicken thighs with the ground cumin, cinnamon, thyme, pepper and salt.
2. Set a non-stick skillet on high heat. Once hot, add ½ tbsp of olive oil and then add the chicken thighs. Sear them on each side for 3 minutes, then set aside. Don't worry if they have not finished cooking.
3. Reduce the heat to medium, the add the rest of the olive oil, onion and garlic. Caramelize and brown the onion for 1-2 minutes.
4. Add the couscous to the skillet, and mix it around, ensuring the couscous is covered in oil. If desired sprinkle in the smoked paprika now.
5. Toast for 1-2 minutes then add the baby spinach(or chopped chard). Cook until the spinach begins to wilt and soften, about 1 minute.
6. Pour in the chicken stock and bring to a simmer. Add the chicken thighs back to the skillet and reduce the heat to low-medium. Cover and cook for 12-15 minutes, or until the couscous is plump and most of the liquid has been absorbed. (Note: it should not be soupy, rather saucy.)

Make a big batch and feast all week long. Chicken Vegetable Couscous: Let's go off to Northern Africa for the inspiration behind this fabulously simple dish which uses the worlds smallest pasta - couscous. A blend of Scotch bonnet, Garlic. Stir in the chicken, raisins, parsley and couscous; season with salt and pepper. While this is the lamb is the most appreciated by the Moroccan meat for preparing couscous, it is common to see the chicken in the cuckoos.

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