Moroccan chicken couscous

Moroccan chicken couscous

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This couscous dish infused with Moroccan inspired spices can be served as a complete meal!

  • Recipe serves4
  • Preparation time25 minutes
  • Cooking time20 minutes


  • 1 large sweet potato, peeled and cubed
  • 15ml sunflower oil
  • 400g skinless chicken fillet, sliced into strips
  • 5ml Robertsons Cumin
  • 2.5ml Robertsons Coriander
  • 2.5ml Robertsons Paprka
  • 250ml couscous
  • 5ml sunflower oil
  • 1 KNORR Chicken Stock Pot
  • 250ml boiling water
  • 250ml sliced green beans
  • 60ml flaked almonds, roasted


  • Steam the cubed sweet potato in a little salted water in the microwave until tender then drain and set aside or alternatively roast in the oven
  • Heat the sunflower oil in a pan and fry the chicken strips until well browned then add the cumin, coriander, and paprika and fry until the chicken is cooked through
  • Place the couscous in a large bowl, drizzle the sunflower oil over the couscous then use a fork to distribute the oil through the couscous grains to coat them (this stops the couscous from sticking together)
  • Place the KNORR Chicken Stock Pot into a measuring jug together with the boiling water and stir until dissolved
  • Pour the hot stock over the couscous, stir well then cover immediately with cling film and allow to steam for 5 minutes
  • When the cous couscous is ready stir through the sweet potato, chicken and green beans and top with roasted flaked almonds
  • Serve immediately or cover and refrigerate and serve cold as a salad