Moroccan-Style Chicken and Couscous #WeekdaySupper |

Back when I lived in New York City and was working long hours during the week, I made this dish quite often and usually enough to get me through a couple of lunches and dinner during the week. I had a handful of cookbooks at the time, but referred to only two – “365 Ways to Cook Pasta” and “365 Ways to Cook Chicken”. The following recipe is an adaptation of a recipe in the chicken cookbook. I’ve made this one-pot dish over a hundred times and was inspired to make it again with the new PERDUE® Signature Chicken Stock. And with today being Thanksgiving, you can easily adapt this dish to use some of your leftover turkey!

Store-bought chicken stock is a cook’s best friend in the kitchen. It adds so much flavor to whatever dish you’re making. I’ve made my own stock and have tried numerous brands, but I have to say that the PERDUE® Signature Chicken Stock is pretty darn good! It is rich and full-bodied, and it is exactly what I would want my chicken stock to taste like. The smart details in the packaging help me to waste less – the side window tells me how much I have left and the ready-to-pour spout makes it easy to dispense. It’s refrigerated so it is conveniently located next to PERDUE® Chicken. PERDUE® Signature Chicken Stock is made with antibiotic-free chicken and contains no preservatives or artificial flavors.

Moroccan-Style Chicken and Couscous #WeekdaySupper |

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Moroccan-Style Chicken and Couscous #WeekdaySupper
Serves: 4
  • 2 tablespoons olive oil
  • 1 pound skinless boneless chicken thighs (or chicken breast), cubed
  • Kosher salt and freshly ground pepper
  • ½ cup diced carrots
  • 1 medium onion, finely chopped
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cardamom
  • ½ teaspoon ground turmeric
  • ½ teaspoon ground cumin
  • ¼ cup chopped dates
  • ¼ cup currants or raisins
  • 2 cups PERDUE® Signature Chicken Stock
  • 1 cup couscous
  • ⅓ cup freshly squeezed lemon juice
  1. Heat the olive oil in a medium-sized saucepan over medium-high heat. Add the chicken, a pinch of kosher salt and a few grinds of pepper. Cook until the meat is no longer pink. Add carrots and onions and cook until the onions are softened and translucent.
  2. Add the cinnamon, cardamom, turmeric, and cumin. Stir until chicken is coated. Add the dates, currants, and the PERDUE® Signature Chicken Stock. Raise the heat to high and bring to a boil and let boil for about 1 minute. Take the saucepan off the heat and immediately add the couscous and stir. Cover, and let stand for about 20 minutes or until all the liquid has been absorbed.
  3. Add lemon juice and fluff the couscous with a fork.

Moroccan-Style Chicken and Couscous #WeekdaySupper |

You can visit the #WeekdaySupper Pinterest board for all of the Perdue #WeekdaySupper recipes!

Here are the other Weekday Suppers this week featuring the PERDUE® Signature Chicken Stock!

WEEKDAYbadge-150x150MondayCreamy Chicken Barley Soup by Cindy’s Recipes and Writings
TuesdaySkillet Chicken & Ravioli by MealDiva
WednesdayEasy Chicken and Herbed Dumplings by Feed Me, Seymour
Friday –  Chicken with Rosemary Sauce by The Life and Loves of Grumpy’s Honeybunch

I received PERDUE® Signature Chicken Stock from Perdue in conjunction with a sponsored social media campaign through Sunday Supper LLC. All opinions are my own.


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