Moroccan Tomato Chicken With Couscous

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“A healthy budget recipe with full of flavour from recipe+ Link to recipes for Moroccan Spice Mix on”

Ingredients Nutrition

  • 800 g chicken legs (skinless)
  • 1 tablespoon moroccan mixed spice
  • 1 tablespoon vegetable oil (or olive oil)
  • 1 brown onion (large finely chopped)
  • 1 tomatoes (large finely chopped)
  • 1 zucchini (large finely chopped)
  • 1 cup couscous
  • 1 teaspoon chicken stock powder
  • 2 tablespoons parsley (chopped flat-leaf)
  • 1 teaspoon lemon zest (finely grated)


  1. Toss chicken in spice mix.
  2. Heat oil in a large frying pan over moderate heat and add chicken and cook, turning for 3 minutes or until browned all over.
  3. Remove from pan and add onion to pan and cook and stir for 3 minutes or until soft and then add tomato and 1 cup boiling water and mix well.
  4. Add chicken and bring to a simmer, cover, cook stirring occasionally for 15 minutes.
  5. Add zucchini and cook for 5 minutes or until chicken is cooked.
  6. Meanwhile place couscous and stock powder in a medium heatproof bowl and stir in 1 cup boiling water, cover with plastic food wrap, set aside for 5 minutes or until liquid is absorbed and then using a fork, fluff and separate grains.
  7. Combine parsley and zest in a small bowl and then add half the parsley mix to the couscous and toss to combine.
  8. Spoon chicken and sauce over couscous and serve sprinkled with remaining parsley mix.

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