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TEST KITCHEN APPROVED

Casablanca Chicken Couscous

Name: Casablanca Chicken Couscous
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6 servings
Cuisine: Mediterranean
Ingredients: 1 tablespoon olive oil; 1 medium onion, chopped; 1 pound boneless skinless chicken thighs, cut into 1-inch pieces; 1 package (8.8 ounces) uncooked Israeli couscous; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1/4 teaspoon crushed red pepper flakes; 2 cans (14-1/2 ounces each ) reduced-sodium chicken broth; 2/3 cup dried tropical fruit; 1 can (15 to 15-1/2 ounces) garbanzo beans or chickpeas, rinsed and drained; 1/2 cup plain yogurt; 1 small carrot, grated; 1/4 cup minced fresh parsley; 1 medium lemon

TEST KITCHEN APPROVED

1 Reviews

Total Time:Prep: 20 min. Cook: 15 min. + standing

By Taste Of Home Editorial Team

Recipe by Roxanne Chan, Albany, California

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jul. 03, 2023

To give risotto, that favorite Italian comfort food, an update, I used couscous and lively North African-inspired flavors to deliver all the satisfaction of the creamy classic. —Roxanne Chan, Albany, California

Test Kitchen tips

Israeli couscous is much larger than regular couscous and takes longer to cook, so don't be tempted to substitute one for the other.

Israeli couscous may be labeled pearl couscous or ptitim in Middle Eastern markets.

Any dried fruit will work, so if you have dried apricots, cranberries or even raisins on hand, go ahead and use them instead of making a special trip to the store.

TEST KITCHEN APPROVED

Casablanca Chicken Couscous

Contest Winner

1 Reviews Add your review

Yield:6 servings

Prep:20 min

Cook:15 min

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Ingredients

1 tablespoon olive oil
1 medium onion, chopped
1 pound boneless skinless chicken thighs, cut into 1-inch pieces
1 package (8.8 ounces) uncooked Israeli couscous
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper flakes
2 cans (14-1/2 ounces each ) reduced-sodium chicken broth
2/3 cup dried tropical fruit
1 can (15 to 15-1/2 ounces) garbanzo beans or chickpeas, rinsed and drained
1/2 cup plain yogurt
1 small carrot, grated
1/4 cup minced fresh parsley
1 medium lemon

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Directions

1
In a large skillet, heat olive oil over medium-high heat. Add onion; saute until softened, 3-4 minutes. Add chicken, couscous, salt, pepper and pepper flakes; cook and stir until chicken begins to brown, 3-5 minutes. Add broth and dried fruit; cook, uncovered, until chicken and couscous are tender and fruit is moist, 8-10 minutes.

2
Stir in remaining ingredients; heat through. Remove from heat. Let stand, covered, 10 minutes. Meanwhile, zest lemon peel into strips; cut lemon into six wedges. Top couscous with zest strips and serve with lemon wedges.