Chicken Couscous (Couscous Bil Djaj)

Chicken Couscous (Couscous Bil Djaj)

Tender braised chicken and vegetables spooned over fluffy steamed couscous.

Total 1 hr 55 min Makes 6 servings Calories 610/serving

Dietary

Nut free, Halal

Allergens

Dairy, Wheat

This North African favorite simmers chicken, chickpeas, and root vegetables in a lightly spiced broth until tender, then pairs them with fluffy steamed couscous. It's a comforting one-pot meal traditionally served on Fridays in Tunisian and Algerian households. The broth doubles as both cooking liquid and sauce, soaking into the couscous for deep flavor.

Ingredients

  • 2 tablespoons olive oil
  • 3 pounds chicken thighs and drumsticks, skin removed
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon saffron threads
  • 6 cups chicken stock
  • 3 carrots, peeled and cut into 2-inch chunks
  • 2 turnips, peeled and quartered
  • 2 zucchini, cut into thick chunks
  • 1 can chickpeas, drained and rinsed
  • 1 small cabbage wedge
  • 2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 3 cups couscous
  • 3 cups water
  • 1/4 cup unsalted butter
  • 1/4 cup raisins
  • 2 tablespoons chopped fresh parsley

Method

  1. Heat olive oil in a 12-quart stock pot over medium-high heat. Season chicken pieces with salt and pepper, then brown on all sides, about 8 minutes total. Transfer to a plate.

  2. Add the onion to the pot and cook until softened, about 5 minutes.

  3. Stir in garlic, tomato paste, turmeric, cinnamon, coriander, ginger, and saffron, and cook until fragrant, about 1 minute.

  4. Return the chicken to the pot and add the chicken stock. Bring to a boil, then reduce heat to low, cover, and simmer 30 minutes.

  5. Add the carrots and turnips, and continue simmering, covered, for 20 minutes.

  6. Add the zucchini, chickpeas, and cabbage, along with salt and pepper, and simmer uncovered until all vegetables are tender, about 15 minutes.

  7. Meanwhile, place couscous in a large bowl. Bring the water to a boil with the butter and 1/2 teaspoon salt, then pour over the couscous, cover, and let stand 5 minutes.

  8. Fluff the couscous with a fork, stirring in the raisins.

  9. Mound the couscous on a large serving platter and arrange the chicken and vegetables on top. Ladle some of the broth over everything and serve the rest on the side.

  10. Garnish with chopped parsley before serving.

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    Chicken Couscous (Couscous Bil Djaj)

    This North African favorite simmers chicken, chickpeas, and root vegetables in a lightly spiced broth until tender, then pairs them with fluffy steamed couscous. It's a comforting one-pot meal traditionally served on Fridays in Tunisian and Algerian households. The broth doubles as both cooking liquid and sauce, soaking into the couscous for deep flavor.

    1 hr 55 min 6 servings 610 cal

    Ingredients

    • 2 tablespoons olive oil
    • 3 pounds chicken thighs and drumsticks, skin removed
    • 1 onion, chopped
    • 3 cloves garlic, minced
    • 2 tablespoons tomato paste
    • 1 teaspoon ground turmeric
    • 1 teaspoon ground cinnamon
    • 1 teaspoon ground coriander
    • 1/2 teaspoon ground ginger
    • 1/4 teaspoon saffron threads
    • 6 cups chicken stock
    • 3 carrots, peeled and cut into 2-inch chunks
    • 2 turnips, peeled and quartered
    • 2 zucchini, cut into thick chunks
    • 1 can chickpeas, drained and rinsed
    • 1 small cabbage wedge
    • 2 teaspoons salt
    • 1/2 teaspoon black pepper
    • 3 cups couscous
    • 3 cups water
    • 1/4 cup unsalted butter
    • 1/4 cup raisins
    • 2 tablespoons chopped fresh parsley

    Method

    1. 1

      Heat olive oil in a 12-quart stock pot over medium-high heat. Season chicken pieces with salt and pepper, then brown on all sides, about 8 minutes total. Transfer to a plate.

    2. 2

      Add the onion to the pot and cook until softened, about 5 minutes.

    3. 3

      Stir in garlic, tomato paste, turmeric, cinnamon, coriander, ginger, and saffron, and cook until fragrant, about 1 minute.

    4. 4

      Return the chicken to the pot and add the chicken stock. Bring to a boil, then reduce heat to low, cover, and simmer 30 minutes.

    5. 5

      Add the carrots and turnips, and continue simmering, covered, for 20 minutes.

    6. 6

      Add the zucchini, chickpeas, and cabbage, along with salt and pepper, and simmer uncovered until all vegetables are tender, about 15 minutes.

    7. 7

      Meanwhile, place couscous in a large bowl. Bring the water to a boil with the butter and 1/2 teaspoon salt, then pour over the couscous, cover, and let stand 5 minutes.

    8. 8

      Fluff the couscous with a fork, stirring in the raisins.

    9. 9

      Mound the couscous on a large serving platter and arrange the chicken and vegetables on top. Ladle some of the broth over everything and serve the rest on the side.

    10. 10

      Garnish with chopped parsley before serving.