Moroccan-Style Chicken and Couscous

Moroccan-Style Chicken and Couscous

Moroccan-Style Chicken and Couscous


Makes 4 servings


1-1/2 cups water
1/3 cup raisins
2 chicken bouillon cubes
2 tablespoons olive oil or butter
1 cup quick-cooking couscous
4 boneless skinless chicken breasts (about 6 ounces each) flattened to 1/4-inch thick
4 teaspoons mild curry powder
4 sheets (18X12 inches) heavy-duty foil, lightly sprayed with nonstick cooking spray
Sweet Lemon Sauce or prepard mango chutney


  1. Preheat oven to 450°F.
  2. Bring water, raisins, bouillon cubes and olive oil to a boil in 2-quart saucepan. Add couscous; stir; cover and remove from heat. Let stand 5 minutes; fluff with fork.
  3. Place 1/2 cup couscous in center of one sheet of foil. Dust one chicken breast on both sides with 1 teaspoon curry powder. Shape chicken around stuffing. Double fold sides and ends to seal, leaving head space for heat circulation. Repeat with remaining foil, couscous, chicken and curry.
  4. Place packets on baking sheet. Bake 20 minutes.
  5. Meanwhile, prepare Sweet Lemon Sauce.
  6. Remove packets from oven. Let stand 5 minutes. Open packets and carefully transfer contents to serving plates. Serve with Sweet Lemon Sauce or prepared mango chutney.

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