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Moroccan Style Couscous

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“This is my version of the couscous dish served at our local Moroccan restaurant. I used more chicken because I wanted it to be a one-dish meal, and I added dried currants because it just seemed at the time to be the right thing to do. And it was.”
READY IN:
1hr
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat olive oil over medium heat in a large saucepan with a tight-fitting lid.
  2. Add onions and saute until translucent.
  3. Add garlic, curry powder, cinnamon, cumin, and salt. Cook for a few minutes, stirring frequently, until fragrant.
  4. Add chicken, chicken broth, potatoes, carrots, currants, and chickpeas.
  5. Bring to a boil; reduce heat, cover, and simmer until carrots and potatoes are tender.
  6. Return to a boil, add couscous, and stir well.
  7. Cover, remove from heat, and let sit for about ten minutes. Fluff with a fork before serving.

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