Moroccan Chicken with Couscous

A perfect dish for a cold evening.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main Course
Cuisine: Middle Eastern
Servings: 4 people
Calories: 550kcal


  • 6 chicken thighs skinless and boneless
  • 200 g green beans
  • 8 dried apricots chopped as small as you can
  • 1 lemon for juice and zest
  • 500 ml chicken stock
  • 2 tbsp honey
  • 1 tsp cinnamon heaped
  • 1 tsp cumin heaped
  • 2 tins chopped tomatoes
  • 1 cup un-cooked couscous


  • Top and tail the green beans, then finely chop the apricots.
  • Cut chicken thighs into strips.
  • Zest the lemon rind with a fine grater, then squeeze the juice into a cup.
  • Make up the stock in a pot, bring to the boil and remove from heat. Tip in the couscous, half the lemon juice, half of the zest and a pinch of salt, make sure to cover the pot with a lid. Leave to soak for at least 10 minutes.
  • Heat 1 tbsp of oil in a pan, cook the chicken thighs until brown.
  • Add in the honey, cinnamon, cumin, tinned tomatoes, lemon juice and zest, and finally all of the apricots.
  • Give it all a good stir and cook on medium for 8-10 minutes.
  • Fluff up the couscous with a fork and serve.

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