Couscous Recipe

The best part of this Moroccan couscous is the way the chicken and vegetables share the same fragrant cooking liquid. Chicken thighs or bone-in pieces work especially well here, becoming tender while the onion, carrots, turnips, zucchini, and chickpeas take on the warm, earthy character of ras el hanout. The turnips add a gentle bitterness that keeps the dish from tasting sweet, while the carrots bring just enough sweetness to balance them. With one cup of couscous serving as a tender base for all that broth, this is a complete dinner rather than a side dish with a little chicken added on top. Start by browning the chicken well before adding the onion and ras el hanout. That initial color gives the broth much more depth, and gently cooking the spice with the onion helps its flavors open up instead of leaving the seasoning tasting dusty. Add the carrots, turnips, and chickpeas first, since they need the longest time to soften. The zucchini should go in later; if it simmers for the full cooking time, it can collapse into the sauce. I like to keep the vegetable pieces fairly large so they remain recognizable and hold their shape when spooned over the couscous. The main practical challenge is getting the couscous fluffy rather than wet and clumpy. Cook it separately with a measured amount of the strained cooking liquid, then cover it and let it steam undisturbed before fluffing with a fork. If the chicken broth is especially rich or plentiful, reserve some for serving instead of pouring it all over the couscous at once. A splash of hot broth can loosen it at the table, but too much added early will turn the grains heavy. Taste the stew before serving as well; ras el hanout blends vary considerably, so the final seasoning may need a little salt or an extra pinch of spice. This is a satisfying Sunday dinner, but it is also practical for a weeknight if the vegetables are chopped ahead and the chicken is seasoned before cooking. Spoon the couscous onto a large platter, arrange the chicken and vegetables over it, and pass the remaining broth separately so everyone can choose how much to add. A simple cucumber and tomato salad, lemon wedges, or lightly dressed greens make a fresh contrast. For a more traditional finish, offer harissa on the side for heat and a small bowl of plain yogurt to cool it down.