Moroccan Chicken with Couscous

Author: Canadian Living

  • Portion size 4 servings


  • 1/2 cup orange juice
  • 3 tablespoons olive oil
  • 1 tablespoon liquid honey
  • 3/4 teaspoons ground cumin
  • 3/4 teaspoons coriander
  • 3/4 teaspoons salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon paprika
  • 1/2 teaspoon dried mint
  • 1/2 teaspoon pepper
  • 4 boneless skinless chicken breasts (1 pound/500 g)
  • 2 garlic cloves minced
  • 1 onion chopped
  • 1/4 cup diced dried apricot
  • 1 cup couscous
  • 1 zucchini shredded (4 ounces/125 g)


In small bowl, whisk together 1 tsp (5 mL) of the orange juice, 2 tbsp (30 mL) of the oil, honey, cumin, coriander, 1/4 tsp (1 mL) of the salt, cinnamon, paprika, mint and half of the pepper. Place chicken on broiler pan or foil-lined baking sheet; brush 1 side with half of the spice mixture.

Broil chicken, turning halfway through and brushing with remaining spice mixture, for about 15 minutes or until glazed and no longer pink inside. Meanwhile, in a saucepan, heat remaining oil over medium heat; cook garlic, onion and remaining salt and pepper, stirring occasionally, for 5 minutes or until softened.

Add 1 cup water, remaining orange juice and apricots; bring to boil. Stir in couscous and zucchini; cover and remove from heat. Let stand for 5 minutes; fluff with fork. Serve with chicken.

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Moroccan Chicken with Couscous