Moroccan Chicken & Couscous

This really is among my top 5 favorite recipes.  I love the sweet flavor that’s thrown in there with the cinnamon and the raisins, and the couscous is out of the ordinary.  And not only is the taste pleasing, it’s a really colorful and impressive dish.  So make sure to prepare it when you have guests coming over!  They’ll love it.

Prep time = 10-15 minutes

Total time = 40 minutes.

Serves 4 (but, if you’re a hearty eater like me, you may want to increase each ingredient so you’ll have four “good helpins” or enough for two folks to have leftovers the next day)


  • 2 teaspoons olive oil
  • 4 boneless, skinlless chicken thighs, cut into bite-sized pieces
  • 1/4 teaspoon salt
  • 1 can (14.5 oz) chicken broth
  • 1 can (14.5 oz) of Rotels (diced tomatoes with chilies, garlic & onion)
  • 1 package (1 lb) of cubed, fresh butternut squash – that’s about half of a squash if you want to buy it and cube it yourself (don’t cook the skin/rind!)
  • 1/2 cup raisins
  • 2 teaspoons ground cumin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon smoked paprika
  • 1 cup plain couscous
  • 1 cup frozen peas


  1. Heat oil in large deep skillet over medium-high heat.  Sprinkle chicken with salt and cook 5 minutes, turning once, until browned.
  2. Add broth, Rotels, squash, raisins, cumin, cinnamon, and paprika.  Bring to a boil; cover and reduce heat.  Simmer for 15 minutes or until chicken is tender.
  3. Stir in couscous and peas.  Bring to a boil.  Cover, remove from heat and let stand 5 minutes.  Fluff with a fork and serve.
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