Lemony Chicken Stew with Giant Couscous

Moroccan Chicken with Couscous
Moroccan Chicken with Couscous
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500g Chicken thighs skinless, boneless , each cut into 2-3 chunks
2 preserved Lemon flesh removed, skin rinsed and finely chopped
200g giant Couscous
1 tbsp Olive oil
2 Onion chopped
3 tbsp Tagine paste or 2 tbsp ras el hanout
2 (400g) cans Tomatoes with chopped mixed olives
small handful Oregano fresh, leaves picked and chopped
2 tbsp Natural Honey clear
1 Chicken stock cube
handful Parsley chopped

Nutritional information


Lemony Chicken Stew with Giant Couscous


One-pot, Moroccan inspired, Lemony Chicken Stew with Giant Couscous. This recipe can take as long or as quick as you would like, depending on your love for the kitchen. If you have lots of time, I would suggest cooking your stew for a longer period, giving you extra tender and juicy chicken pieces with the sauce and flavors completely absorbed into the meat.

Serve it with giant couscous balls, just like it’s done in the Middle East!

To make Lemony Chicken Stew with Giant Couscous, you will need the following ingredients:

Ingridiens for Lemony Chicken Stew with Giant Couscous

So, how to make Lemony Chicken Stew with Giant Couscous?

Steps to make Lemony Chicken Stew with Giant Couscous


Cook onions


In a large flameproof casserole dish, heat the oil and add the onions. Cook for 10 minutes until onions begin to caramelise.


Cook chicken


Move the caramelized onions over, to one side of the dish and add the chicken. Cook over high heat for 5 minutes until the chicken begins to brown.


Add seasoning and flavor


Add the tagine paste, tomatoes, oregano, preserved lemons, honey and crumbled stock cube. Fill half of one of the tomato cans with water and add this water-juice to the pot. Season with a touch of salt and loads of ground black pepper.




Stir everything together to mix through and cover with a lid. Simmer for 40 minutes on a low heat with a gentle bubble; or up to 4 hours, on a very low heat.


Add couscous


Add the giant couscous 10 minutes before serving. Cover pot with lid and simmer for 10 minutes until the couscous has cooked. If you’re eating at different times, cook only the required portion of couscous.



Stir in some freshly chopped parsley before serving hot!

Go Moroccan and try this Lemony Chicken Stew with Giant Couscous for dinner this evening. Spoil yourself and take the time to make something extra yummy and wholesome. Let us know what you think of this recipe and tag #cookmerecipes online and in your own posts on social media!

Bethany is very passionate about maintaining a healthy lifestyle and clean diet. She’s trying to cut meat out of her diet as much as possible and focuses on cooking vegetarian food and fish. Bethany gets a kick from finding ways to add new twists to classic dishes. What’s more, thanks to her Asian roots, she’s great at combining different cuisines to come up with something extraordinary. Bethany’s recipes will inspire you to add new colors and flavors to your everyday meals.

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