Chicken Couscous with Spring Vegetables
Let me share a family secret with you. A lighter variation of the seven-vegetable couscous, using delicate spring vegetables like fresh fava beans, peas, and young carrots. Rooted deeply in our Berber and Andalusian heritage, this is more than just a dish—it's a story told through spices. Trust me, you'll need plenty of crusty bread to soak up every last drop.
Ingredients
- Couscous
- Chicken
- Fresh fava beans
- Peas
- Baby carrots
- Onions
- Cilantro
- Ginger
- Saffron
Step-by-Step Instructions
Prepare the ingredients
How do you achieve the authentic Moroccan flavor?
Start the base
Start by gathering your ingredients. The magic always begins with patience and the right spices.
Add the spices
Steam the couscous over the simmering chicken broth.
Cook to perfection
Cook the chicken with onions and spices until halfway done.
Cook to perfection
Add the fresh fava beans
Cook to perfection
peas
Cook to perfection
and baby carrots to the broth.
Cook to perfection
Serve the fluffy couscous topped with the chicken and spring vegetables.
Cook to perfection
Serve immediately in the center of the table. In Morocco, we never eat alone—Karam (hospitality) demands we share!
One Tip That Actually Matters
Toast your whole spices in a dry pan for 30 seconds before you grind them. It opens them up. The difference in flavor is not subtle.
Medina Kitchen Experts
Authentic recipe sourced and verified by our local culinary experts. Deeply rooted in Moroccan heritage and family traditions.
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About This Recipe
This dish is a labor of love, but honestly, that's the secret. The slow simmer is what makes everything tender and lets those spices really sing. Take your time with it—it's worth every minute.
Pair It With
Trust us, have a glass with this. It cuts the richness perfectly.
Nutrition (Per Serving)
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