Chicken Couscous


Preparation info

  • Difficulty


  • Makes



Appears in

The Weeknight Cook

The Weeknight Cook

By Brigit Binns

Published 2012

  • About


  • Lemons, 2
  • Olive oil, 4 tablespoons (2 fl oz/60 ml)
  • Yellow onion, 1 small, chopped
  • Garlic, 3 cloves, minced
  • Ground cumin, teaspoons
  • Ground cinnamon, ¾ teaspoon
  • Classic Roast Chicken or rotisserie chicken, 2 cups (12 oz/375 g) shredded meat
  • Mixed dried fruits such as pitted dates and apricots, 1 cup (6 oz/185 g) chopped
  • Chicken broth or stock, 3 cups (24 fl oz/750 ml), homemade or purchased
  • Instant couscous, 2 cups (6 oz/185 g)
  • Fresh cilantro (fresh coriander), ¼ cup oz/10 g) minced
  • Sliced (flaked) almonds, ½ cup (2 oz/60 g), toasted


  • Cook the vegetables

    Grate teaspoons zest from the lemons and squeeze 1/3 cup (2 fl oz/60 ml) juice. In a large saucepan over medium heat, warm 3 tablespoons of the oil. Add the onion and sauté until softened, about 4 minutes. Add the garlic and sauté for 1–2 minutes. Stir in the cumin and cinnamon, and then mix in the chicken, lemon zest and juice, dried fruits, and broth. Bring to a boil, reduce the heat to medium-low, cover, and simmer for 5 minutes to blend the flavors.

  • Cook the couscous and serve

    Stir in the couscous, re-cover the pan, and remove from the heat. Let stand until the liquid is absorbed and the couscous is softened, about 5 minutes. Add the cilantro and toss with a fork. Garnish with the almonds and serve.