Chicken couscous with leeks

This chicken couscous recipe is a no brainer… It’s so simple and healthy, a everyday kind of meal. I went to Morocco a while back, and every single restaurant offered whether a chicken couscous dish or the famous chicken tajine dish. Don’t get me wrong here, it was delicious, but after 3 weeks of eating one or the other every diner… I thought I was done for life with couscous… if you know what I mean. But time pass, and you forget about that excess of couscous that happened a while back, and surrender all over again. Just not everyday though…

Chicken couscous with leeksCouscous is a western African meal, the origin isn’t known exactly but it goes back to around 200 b.c., created by the Berbers.  I’ve met that nice Moroccan guy and he told me that the couscous we eat in our “westerners” life isn’t the same as the real couscous. The real one is pick up by hand, broken into those smaller balls, then dried up. It’s actually the hard part of durum semolina, it’s traditionally a process made by woman over a couple of days, then they dry the fine semolina they’ve subtracted and cook it way longer, than our “5 minutes” versions. I’m no professional, so in my case I’ll stick to the 5 minutes version.

Let’s get cooking!


Chicken couscous with carrots & leeks

Makes 4 portions 

  • 8 chicken drumsticks
  • 1500ml chicken broth
  • 400g couscous
  • 4 carrots thick slices
  • 3 leeks cut in slices
  • 3 french shallots finely sliced
  • 30 ml brandy *optional to deglaze after step 3
  • 1 tsp of each Coriander dried herbs (or, I used thyme)
  • 1 tsp turmeric
  • pinch of saffron threads
  • Salt, pepper
  1. Start by seasoning the drumsticks with salt and pepper
  2. In a big iron cast, bring high heat
  3. Add olive oil, brown the chicken skin
  4. Add the aromatics, vegetables and brandy, scratch the bottom of your pan
  5. Let cook for an hour, low heat, mid covert
  6. In a bowl add the couscous, a pinch of salt and olive oil
  7. Pour hot water, just enough to top it, covert and wait a few minutes
  8. Salt, pepper the broth of the chicken to make sure it’s tasty
  9. Serve in deep bowl, and make sure to add a lot of broth, the couscous absorbs it.



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