Menz Magazine

Moroccan Chicken with Couscous

Moroccan Chicken with Couscous

Moroccan Chicken with Couscous Recipe

Try this simple one-pot dish using chicken breasts and store cupboard basics for a satisfying meal for four.


  • 3 teaspoons grated fresh ginger
  • 3 teaspoons mild curry powder
  • 1/4 cup lime juice
  • 4 large skinless chicken thigh fillets (600g total), fat trimmed
  • 1 cup couscous
  • 400g can lentils, rinsed, drained
  • 2/3 cup chopped coriander leaves
  • coriander sprigs, to garnish
  • 4 cups steamed broccoli and snow peas, to serve


Step 1 Combine ginger, curry powder and juice in a medium bowl. Add chicken. Turn to coat.

Step 2 Place a large, oiled frying pan over medium heat. Cook chicken, turning, for 10–12 minutes, until golden and cooked through.

Step 3 Meanwhile, mix couscous and 1 cup boiling water in large heatproof bowl. Cover and stand about 5 minutes, until water is absorbed, fluffing occasionally with a fork. Stir in lentils and coriander. Spoon chicken and pan juices over couscous and serve with coriander sprigs and steamed vegetables.

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