Moroccan-Style Chicken with Lemon Couscous and Green Beans

This Moroccan-inspired chicken dish brings warm, aromatic spices to your weeknight dinner table. Tender chicken pieces are simmered in a rich tomato sauce infused with cumin, coriander and a hint of cinnamon, creating a deeply comforting stew.

Serve it over fluffy couscous brightened with fresh lemon zest and juice and add a side of crunchy green beans for texture and color. It’s a balanced, satisfying meal that comes together in just 30 minutes.

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Ingredients

1 lb boneless, skinless chicken thighs, cut into chunksView ingredient guideLike ingredientDislike ingredient

1 tbsp olive oilView ingredient guideLike ingredientDislike ingredient

1 small onion, dicedView ingredient guideLike ingredientDislike ingredient

2 cloves garlic, mincedView ingredient guideLike ingredientDislike ingredient

1 tsp ground cuminView ingredient guideLike ingredientDislike ingredient

1 tsp ground corianderView ingredient guideLike ingredientDislike ingredient

1/2 tsp ground cinnamonView ingredient guideLike ingredientDislike ingredient

1 can (14 oz) diced tomatoesView ingredient guideLike ingredientDislike ingredient

1/2 cup chicken brothView ingredient guideLike ingredientDislike ingredient

1 cup couscousView ingredient guideLike ingredientDislike ingredient

1 cup boiling waterView ingredient guideLike ingredientDislike ingredient

Zest and juice of 1 lemonView ingredient guideLike ingredientDislike ingredient

2 cups green beans, trimmedView ingredient guideLike ingredientDislike ingredient

Salt and pepper to tasteView ingredient guideLike ingredientDislike ingredient

Fresh parsley or cilantro for garnish (optional)View ingredient guideLike ingredientDislike ingredient

Instructions

1. Season chicken chunks with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned on all sides, about 5 minutes. Remove chicken and set aside.
2. In the same skillet, add onion and garlic. Sauté until softened, about 3 minutes. Stir in cumin, coriander and cinnamon; cook for 1 minute until fragrant.
3. Add diced tomatoes and chicken broth, scraping up any browned bits. Return chicken to the skillet. Bring to a simmer, then reduce heat to low. Cover and cook for 15 minutes, until chicken is tender and sauce has thickened.
4. Meanwhile, prepare couscous: Place couscous in a bowl, pour boiling water over it and cover. Let stand for 5 minutes, then fluff with a fork. Stir in lemon zest and lemon juice. Season with salt.
5. While couscous sits, blanch green beans in salted boiling water for 2-3 minutes until crisp-tender. Drain and rinse under cold water.
6. Serve chicken and sauce over lemon couscous, with green beans on the side. Garnish with fresh parsley or cilantro if desired.

Recipe Tips

FAQ

Can I use chicken breast instead of thighs?

Yes, but reduce cooking time to about 10 minutes to avoid drying out.

What can I substitute for couscous?

Quinoa, rice or orzo work well as alternatives.

Can I make this dish ahead?

The chicken stew can be made a day ahead and reheated. Prepare couscous and green beans fresh for best texture.