I am not sure why I have not shared this with you before as it is one of my favorite meals. The first time I ever had it, was during my second trip to Paris. It was during Hanukkah and I was invited to a French Moroccan Jewish home (now that is a mouth full). I loved the dish so much that I could not stop eating it and someone eventually told me that if I did not stop, the couscous would explode in my stomach.
It has been some 15+ years since that first time and the recipe has definitely adapted to my taste-buds but it is still equally as delicious. I normally make it strictly vegetarian and use whatever vegetables I have on hand. It is so easy that you can have dinner on the table in 30 minutes (if you make it vegetarian). This particular evening I did brown some juicy organic chicken thighs that seasoned with some kosher salt and Ezpeletako Bipera (Basque Paprika), then I browned them in a little olive oil until golden. After the thighs were golden, I kept them warm and cooked the veggies in the slightly seasoned olive oil. I used shallots, carrots, zucchini, chickpeas, green beans, and some fresh tomato. After the shallots are slightly soft, I add the carrots, zucchini and green beans and cook for only a few minutes, mainly to coat them in all the flavor that was left in the pan, then I add a rich stock and the chickpeas. I only add the tomato during the last 10 minutes of cooking. You can use whatever type of couscous you like, we prefer the larger pearl size Israeli Couscous.
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8 chicken thighs
paprika (I like to use ezpeletako bipera)
1 shallot, minced
2 carrots, scrubbed clean, medium dice
2 zucchini, small dice (I am trying to hide zucchini from L is dishes)
1/4 lb green beans, snapped in half
1 can chickpeas, rinsed and drained
1 tomato, large dice
32 ounces chicken stock
1 cup couscous
harissa to serve alongside
Coat chicken thighs in salt and paprika.
Heat small amount of olive oil in a large dutch oven and brown chicken thighs until golden.
Put aside on a plate, in the oven to keep warm (low heat 200).
Add shallot to the same pot, stir and cook until slightly soft, about 5 minutes.
Add carrots, zucchini and green beans, stir and cook about 5 minutes.
Add 2 cups of the stock along with the chickpeas.
Lower heat to a simmer and cook. Stirring occasionally.
Cook the couscous using the leftover 2 cups of stock instead of water.
10 minutes before serving add the tomato and the chicken thighs to the veggie mixture.
Pour any juices that were left from the chicken thighs into the pot.
Serve on a bed of couscous.
Pass the harissa.