Orange-Tomato Couscous with Chicken

By Logo inline

This cinnamon- and cumin-spiked couscous with chicken takes its inspiration from Morocco. It’s made mostly with pantry staples—all you have to pick up is some chicken thighs, a bunch of cilantro and an orange. The orange slices become tender after cooking—you can eat them skin and all. For a variation, substitute diced, boneless leg of lamb for the chicken. Serve with steamed green beans or a spinach salad.

Orange-Tomato Couscous with Chicken
photographer: Ken Burris
Nutritionist Tested & Approved

Time: 45 minutes

  • 6 boneless, skinless chicken thighs (about 1 1/2 pounds), trimmed

  • 1/4 teaspoon salt

  • 1/4 teaspoon freshly ground pepper

  • 1 1/4 teaspoons ground cinnamon , divided

  • 1 1/4 teaspoons ground cumin , divided

  • 2 tablespoons extra-virgin olive oil , divided

  • 1 medium onion , thinly sliced

  • 1 14-ounce can diced tomatoes , with juice

  • 1 15-ounce can chickpeas , rinsed

  • 1 cup reduced-sodium chicken broth

  • 4 tablespoons chopped fresh cilantro , divided

  • 1 orange , scrubbed, halved and cut into 1/4-inch slices

  • 1 cup whole-wheat couscous

  1. Pat chicken thighs dry with a paper towel. Season with salt, pepper, 1/4 teaspoon cinnamon and 1/4 teaspoon cumin.

  2. Heat 1 tablespoon oil in a Dutch oven over medium heat. Add the chicken thighs and cook until browned, 3 to 4 minutes per side. Transfer to a plate and set aside.

  3. Add the remaining 1 tablespoon oil and onion to the pan. Cook, stirring occasionally, until the onion is softened, about 2 minutes. Add the remaining 1 teaspoon each cinnamon and cumin and cook, stirring constantly, for 30 seconds. Add tomatoes and their juice, chickpeas, broth, 2 tablespoons cilantro and orange slices; bring to a simmer, stirring with a wooden spoon to scrape up any browned bits. Return the chicken and any collected juice to the pan; cover and cook over medium-low heat until the chicken is cooked through, 5 to 10 minutes. Transfer the chicken to a clean plate.

  4. Bring the cooking liquid back to a boil; stir in couscous and place the chicken thighs on top of the mixture. Remove from heat, cover and let stand for 5 minutes before serving. Garnish with the remaining cilantro.

Nutritional Facts

Serving Size
about 1 chicken thigh and 1 cup couscous
44 g
14 g
Saturated Fat
3 g
29 g
74 mg
Dietary Fiber
8 g
509 mg
458 mg
6 servings
about 1 chicken thigh and 1 cup couscous each
2 1/2 starch
1 vegetable
3 lean meat
1 fat
Vitamin C
37% Daily Value
20% dv
18% dv

In partnership with EatingWell EATINGWELL® is a registered trademark of EatingWell, Inc.

eatingwell dinner moroccan mediterranean healthy weight heart healthy low calorie low cholesterol low saturated fat low sodium high fiber diabetes appropriate spring fall winter saute braise/stew one pot (one cooking vessel) pasta main dish poultry combination meal tomatoes beans/legumes citrus fruit whole grains wheat chicken easy