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Moroccan Style Chicken with Zucchini & Couscous.

  • 16 fl oz
    chicken or vegetable broth
  • 2 lb
    chicken thighs, boneless skinless
  • 1 small bunch
  • 2 cloves
  • 4
  • 1 ⅓ cups
    whole wheat couscous
  • 1 medium
    yellow onion
  • 2 medium
    zucchini squash
    black pepper
    virgin coconut oil
  • 1
    Wash zucchini and tomatoes. Halve zucchini lengthwise, then slice crosswise into half rounds. Medium dice tomatoes. Peel and small dice onion. Peel and mince garlic.
    2 medium zucchini squash
    4 tomatoes
    1 medium yellow onion
    2 cloves garlic
  • 2
    Heat a sauté pan over medium-high heat.
  • 3
    In a small saucepan, bring broth to a boil. Remove from heat, add couscous, and stir. Cover and let stand for 10 minutes.
    16 fl oz (2 cups) chicken or vegetable broth
    1 ⅓ cups whole wheat couscous
  • 4
    Coat bottom of pan with oil. Add chicken and cook until lightly browned but not cooked through, 1-2 minutes per side. Transfer to a plate.
    2 tbsp virgin coconut oil
    2 lb chicken thighs, boneless skinless
  • 5
    Return pan to stove and add more oil. Add onion, garlic, and zucchini. Stirring frequently, cook until vegetables begin to soften, 2-3 minutes.
    2 tbsp virgin coconut oil
  • 6
    Return chicken to pan. Add tomatoes, honey, cinnamon, cumin, salt, and pepper. Stir to combine and bring to a boil. Reduce heat, cover, and cook until chicken is cooked through and zucchini is tender, 8-10 minutes.
    2 tsp honey
    ½ tsp cinnamon
    ½ tsp cumin
    ½ tsp salt
    ½ tsp black pepper
  • 7
    Wash and dry cilantro. Shave leaves off the stems; discard the stems and mince the leaves. Add ½ to pan (save the rest for garnishing) while the ingredients cook.
    1 small bunch cilantro
  • 8
    Uncover couscous and fluff with a fork.
  • 9
    To serve, place couscous on a plate, top with chicken and sauce, and garnish with remaining cilantro. Enjoy!