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Moroccan Couscous Stew Recipe

1 review
Servings 6 Prep Time n/a Cook Time 6 hours


1 can Tomatoes - Canned, crushed
1 cup Carrots, thinly sliced
1/2 teaspoon Seasoning - Salt
1 lb Chicken - Breast, skinless, boneless, cut into chunks
1/4 teaspoon Seasoning - Cinnamon
as needed Parsley
1 clove Garlic, minced
1 Onions, chopped
1/2 Teaspoon Seasoning - Cayenne Pepper
1/2 Teaspoon Seasoning - Cumin
1 Can (15 ounces) chickpeas
1/2 Cup Vegetable Broth
1 medium (peeled, seeded, cut into 1/2 " cubes) Squash - Butternut
1 Cup Couscous


1. Coat a small pot with cooking spray. Add onion and garlic; saute for 5 minutes.

2. Place squash in a 3-quart or larger slow cooker. Add onion and garlic, carrots, tomatoes, broth, chicken, cinnamon, cumin and red pepper flakes. Cover and simmer for 6 hours on low heat.

3. Add chickpeas, couscous and salt. Stir, cover and heat for 5 minutes, or until couscous is tender.

4. Serve topped with chopped parsley, if desired.

Rate this recipe


This is my new favorite recipe. The hardest part is cutting everything up. The flavor is amazing and it makes a ton!! I think next time I will make it vegetarian without the chicken, it would taste just as good! Thanks for a great recipe!!!