Moroccan chicken couscous with dates

Moroccan chicken couscous with dates

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(4 ratings)

Prep: 10 mins Cook: 25 mins


Serves 4
Wholewheat grains keep you fuller for longer - flavour with dates, lemon, cumin and cinnamon

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal534
  • fat18g
  • saturates3g
  • carbs55g
  • sugars23g
  • fibre9g
  • protein40g
  • salt0.5g
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  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 500g skinless chicken thigh
  • 140g wholewheat couscous



    Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…

  • 2 onion, sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 4 garlic clove, sliced
  • zest 2 lemons, juice of 1



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 350ml chicken stock
  • 1 tsp ground cumin
  • 1 tsp ground cinnamon
  • 6 large date, pitted and chopped (Medjool are nice)



    Dates are one of the oldest cultivated fruits - it's thought that they were a staple part of…

  • 50g flaked almond
  • small bunch parsley, chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…


  1. Heat oven to 180C/160C fan/ gas 4. Heat 1 tbsp of the oil in a large frying pan over a high heat. Season the chicken, then cook for 10 mins or until browned on both sides. Remove and put in a large baking dish with the dry couscous.

  2. Heat the remaining oil in the pan, add the onions and garlic, and cook for 5 mins until softened. Add the zest and juice of 1 lemon along with the stock, cumin, cinnamon and dates, then bring to the boil.

  3. Pour the date mixture over the chicken and couscous, sprinkle over the almonds, cover with foil and bake for 20 mins. Serve sprinkled with the remaining zest and parsley.

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Comments (8)

maggiebleksley's picture

I made the stock up to 500ml as others advised and the couscous was fine, but I had to turn the oven up and cook the chicken for a bit longer, without the foil, as it seemed a little underdone. I kept the couscous warm until the chicken was thoroughly cooked, as I didn't want that to overcook and dry out. Next time, I will cook the chicken for longer before putting it in with the couscous.

catie74's picture

Used 500ml stock and kept the skin on the chicken. You can remove it at the end if you want but it kept the chicken moist. Just served with a green salad. lovely

gbswales's picture

I made this to use some dates that a friend brought back from Morocco and have to say it tasted good.
As another person suggested the quantity of liquid needed to be increased - I used 450ml but I reckon 500 would have been even better. It may depend on the brand of couscous as I used standard stuff because sainsburys didn't have wholemeal

dardo's picture

Didnt work so well for me. The couscous was lovely and the chicken flavour nice but too chewy

dardo's picture

Added a bit more stock than it said and couscous came out lovely. Thought the chicken thighs were a bit chewy

jweg1210's picture

Couldn't find wholewheat couscous anywhere (don't tell me, I should have tried Waitrose! ). This cooked beautifully, and tasted nice, but its very dry - I would have liked a thin carrot tagine/stew to go with it.

huguesk's picture

Really easy to make followed it to the letter. My wife and I will be making it again.

helenbee21's picture

Delicious but needed double the liquid to make the couscous rehydrate.

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