Grandma’s Moroccan Chicken Couscous is a deliciously warm and inviting meal that really brings the whole family together. So simple to make with vegan and gluten-free alternatives.

Growing up, my Armenian grandmother, Sonia was the ultimate chef in the family. This dish specifically, was a real treat. Every time she would ask what we wanted to eat, we usually would pick this Moroccan Chicken Couscous. In fact, when I first met my hubby, this was actually one of the first meals I made for him. We joke that it’s how I made him fall in love with me LOL…He loved it. Now that he has celiac, we have to serve his with rice instead of the couscous, but the flavors are all still there.

This is a dish inspired from my grandma’s travels to Morocco. When she was younger and lived in Egypt, she would travel to Morocco time to time and that’s where she learned all about this amazing recipe. I wish I knew who she learned it from but all I know is that it’s truly a family favorite home cooked meal.

Can this dish be made vegan?

Now that I’m experimenting with a vegan or more plant-based diet throughout the week, this dish can absolutely be made vegan. Just be sure to omit the chicken and add in more veggies and garbanzo beans. Also, swap the chicken broth for vegetable broth.

Ingredients and Simple Swaps

This dish is actually quite simple to make and something you just throw in a pot and walk away. It’s perfect for any weeknight meal, or anytime you’re entertaining large groups. Here’s what you’d find in here:

Chicken: My grandma would use chicken tenders or chicken breasts but preferred the tenders so that it all cooks faster. To make it vegan…omit the chicken completely and add extra veggies and chickpeas.
Couscous: This is the star ingredient and so delicious. If you’re gluten-free, swap couscous for rice or quinoa.
Carrots, Potatoes, Zucchini: We love our veggies in this family. This dish is packed with all three of these veggies, but you can add in sweet potatoes or any other veggie preferred.
Chicken Broth: I used chicken broth in this dish .My mom uses 3-4 cups of water and add 2 chicken cubes to it. To make it vegan, use vegetable broth.
Turmeric: This is a staple in this dish. Ground turmeric is delicious and what give this that Moroccan flavor.
Tomato Paste and Sauce: this is a great acidic flavor that combines well with the broth, turmeric, and veggies.

Enjoy this meal as much as I did eating it growing up! This will surely impress your guests and family.

Grandma’s Moroccan Chicken Couscous

Grandma’s Moroccan Chicken Couscous

A warm and hearty dish packed with delicious Moroccan flavors.

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Prep Time 10

Cook Time 1

Total Time 1 10

Ingredients

12 Chicken tenderloins or 6 chicken breasts
2 small yellow onions minced
1.5 tbsp ground turmeric
1/2 can tomato paste about 2 tbsp
1 8 oz can of tomato sauce
2 cans garbanzo beans drained and rinsed
8 long carrots peeled and cut into thirds
4 zucchinis cut into thirds
7 red potatoes peeled and cut in half or into quarters if their big potatoes
3-4 cups of chicken broth enough to cover all the veggies and chicken
2-3 tbsp olive oil
1 tbsp garlic powder
salt and pepper to taste
12 ounce box of couscous

Instructions

Cook the couscous according to the package and seta side.
Season the chicken with salt, pepper, and garlic powder.
In a large dutch oven or pot, add the olive oil and brown the chicken. Once browned, add in the onions and sautee together for about 3-4 minutes.
Add in the potatoes and carrots and cook for about 30 minutes. Season with more salt and pepper. Cover and cook.
Next, add in the zucchini and chickpeas, Cover and cook for another 15 minutes. Adjust seasoning as needed and serve over couscous.