Libyan Chicken and Vegetable Couscous
A hearty and aromatic couscous dish featuring tender chicken, a medley of vegetables, and a flavorful broth, all steamed to perfection. This is a staple in Libyan cuisine, often served for family gatherings.
🧂 Ingredients
- 1 kg Chicken pieces(such as thighs or drumsticks)
- 2 large Onions(slivered)
- 5 cloves Garlic(minced)
- 2 tablespoons Tomato paste
- 1 cup Chickpeas(soaked overnight or canned, rinsed)
- 3 tablespoons Turmeric
- 2 tablespoons Red chili powder
- 2 teaspoons Cinnamon
- 1 teaspoon Caraway powder
- 1.5 teaspoons Salt(or to taste)
- 1 teaspoon Black pepper(freshly ground)
- 0.5 cup Vegetable oil
- 4 cups Water(for the broth)
- 1 pound Couscous
- 3 tablespoons Butter(for couscous)
- 1 tablespoon Orange blossom water(optional, for couscous)
- Vegetables for steaming(e.g., carrots, zucchini, potatoes, pumpkin, cut into large pieces)
👨🍳 Instructions
- 1
In a large pot or Dutch oven, heat vegetable oil over medium-high heat. Add the chicken pieces and brown them on all sides. Remove chicken and set aside.
- 2
Add the slivered onions to the pot and sauté until softened and lightly golden, about 8-10 minutes. Add the minced garlic and cook for another minute until fragrant.
- 3
Stir in the tomato paste, turmeric, red chili powder, cinnamon, caraway, salt, and black pepper. Cook for 1-2 minutes until spices are fragrant.
- 4
Return the chicken to the pot. Add the soaked chickpeas and 4 cups of water. Bring to a boil, then reduce heat, cover, and simmer for about 1 hour, or until the chicken is tender.
💡 Tip: If using canned chickpeas, add them during the last 30 minutes of simmering. - 5
While the chicken is simmering, prepare the couscous according to package directions, typically by steaming it over the simmering broth or in a couscous steamer. Add vegetables to steam during the last 20-30 minutes of the chicken's cooking time.
💡 Tip: Ensure the couscous is cooked until fluffy and tender. - 6
Once the chicken is tender and the vegetables are cooked, remove the chicken and vegetables from the pot and set aside. Skim any excess fat from the broth.
💡 Tip: The broth should be flavorful and slightly thickened. - 7
Fluff the cooked couscous with a fork. Stir in the butter and orange blossom water (if using) until the butter is melted and the couscous is fragrant.
💡 Tip: Orange blossom water adds a subtle floral note, common in North African cuisine. - 8
To serve, arrange the fluffy couscous on a large platter. Top with the cooked chicken pieces and steamed vegetables. Ladle some of the flavorful broth over the top.
💡 Tip: Serve the remaining broth on the side for guests to add as they please.
💡 Pro Tips
- ✓For a vegetarian version, omit the chicken and use vegetable broth.
- ✓You can add other vegetables like pumpkin, sweet potatoes, or turnips.
- ✓Ensure the couscous is steamed properly to achieve a light and fluffy texture.
🔄 Variations
- Use lamb or beef instead of chicken.
- Add a pinch of saffron to the broth for color and flavor.
- Serve with a side of harissa for those who like extra spice.