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.
Nutritional Values (Per Serving)
Ingredients
- Couscous
- Chicken
- Fresh fava beans
- Peas
- Baby carrots
- Onions
- Cilantro
- Ginger
- Saffron
- 1 tsp Salt (or to taste)
- 1/2 tsp Black Pepper
- 3 tbsp Olive Oil
Step-by-Step Instructions
How do you achieve the authentic Moroccan flavor?
Start by gathering your ingredients. The magic always begins with patience and the right spices.
Steam the couscous over the simmering chicken broth.
Cook the chicken with onions and spices until halfway done.
Add the fresh fava beans peas and baby carrots to the broth.
Serve the fluffy couscous topped with the chicken and spring vegetables.
Authentic Tips
- Never pour hot broth over the couscous until just before serving to prevent it from becoming mushy.
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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Pair It With
Trust us, have a glass with this. It cuts the richness perfectly.
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