Moroccan Spiced Chicken with Couscous

Hello everyone– This recipe started with a cookbook from the library shelves and a big bundle of cilantro.  I picked up Half Baked Harvest from the new book shelves at the library.  It’s beautiful.  I started to bookmark things I’d like to make and it’s pretty much every recipe!

And then my dear buddy Janet showed up at my door with a huge bouquet of cilantro from her garden and this recipe from the book came to mind.

It’s spicy and so flavorful.  Easy–since Larry is the one who cooks it on the grill!  And the couscous is moist and crunchy and a little sweet from the apricots.  I think you’d really like it…


1 1/2 pounds boneless, skinless chicken breast
3 cloves garlic, minced
1 tsp. powdered ginger
2 tab. cilantro, chopped fine
1 tsp. smoked paprika
2 tsp. cumin
1/2 tsp. chili powder
2 tab. sugar
1 tsp. salt
1/2 tsp. freshly ground pepper
1/4 cup olive oil
grated zest and juice of 1 lemon

14 oz. can chicken broth
1 cup couscous
2 tab. olive oil
1/2 cup dried apricots, chopped to bits
1/2 cup whole almonds, chopped
1/4 cup cilantro, chopped fine
salt & freshly ground pepper to taste

cilantro sprigs
lemon slices

In a zip loc bag, combine the garlic, ginger, 2 tab. chopped cilantro, smoked paprika, cumin, chili powder, sugar, salt, pepper, olive oil, lemon zest and juice.  Squish the bag until all the ingredients are thoroughly combined.

Cut the chicken to skewer size pieces and add to the bag.  Zip it and squish the bag until the chicken is all coated.  Let the chicken marinate in the spices at least an hour up to 10 hours.

Thread the chicken onto 2 or 3 skewers.

Just before you grill the chicken, make the couscous.  Bring the chicken broth to a boil in a sauce pan.  Remove from the heat and add the couscous.  Let it sit for 5 minutes.  Fluff the couscous with a fork and stir in the oil, apricots, almonds and 1/4 cup cilantro.  Cover to keep warm while you grill the chicken.

Grill the chicken 10 to 12 minutes until the outside is charred and the chicken is cooked through.

On a pretty platter spread the couscous and top with the chicken skewers.  Garnish with cilantro pirgs and lemon slices.


33 thoughts on “Moroccan Spiced Chicken with Couscous

        • That’s awesome Brigid! We live 2 hours north of Sand Diego– so you were almost in our neighborhood!! There’s always the “wish list,” right?? Where would you love to go? xox

            • Wow Brigid– such a beautiful range of places– Since we lived in Spain I’d love the do the Camino de Santiago. We drove all through Europe many times with our kids wen we lived in Spain and have traveled to India, 12 times to China (because our son lived there), Hong Kong, Japan… I love to travel. I never wish we were rich for a big house or a fancy car, but I’d love to be able to travel far and wide! Do you have any travel plans ahead?? xox

  1. Rhonda, Thanks for a great sounding recipe that gives me another option with chicken. I also like recipes that don’t heat up the kitchen during the summer. I’ll be trying this one soon.

    • Hi Susie! me too. So easy when Larry grills up dinner! And — you’re right, always nice to pick up a new chicken recipe. And– absolutely loved that “construction” cake you made for your grandsons birthday party!! It was amazing! take care friend. xo

  2. Love all your cooking ideas. I also enjoy reading the blog “Half Baked Harvest” Rhonda. Also love “Once Upon a Chef” cooking blog. Cooking is more fun in retirement isn’t it?

    • Hi Debbie!! I hadn’t read Half Baked Harvest blog until I ran into the cookbook– all her food is so beautiful!! She just scatters small flowers here and there with abandon!! And I just looked up Once Upon A Chef (on your recommendation)– so fun and bright. Always good to have new cooking idea sources!! And– how does your summer look?? Any trips and grand-kid activities?? I can’t believe it’s been 2 years since we were teaching!! take care friend. xox

    • ha ha! me too– I have a friend, Janet, who keeps bringing me gorgeous bunches of cilantro. Smells heavenly fresh from her yard! I like this a lot, but it was a little spicy for me (spice whimp) so I may tone down the pepper and paprika next time. hugs hugs Kat!

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