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Moroccan spiced chicken cous cous


Cook Melissa Allegretta, cook at Goodstart Canning Vale - Campbell Road shares her autumn dish Moroccan spiced chicken cous cous. 

Serves 4-6

1 tbsp olive oil 
500g chicken breast or thigh, diced 
1 garlic clove, crushed
1 medium red onion, diced 
2 medium carrots, diced 
1 capsicum, diced
1 cup frozen peas or beans 
1 tbsp fresh chopped coriander 
4 cups cooked cous cous 

Dry spice 
1 tsp smoked paprika or hot paprika if you like some heat
1 tsp coriander 
1 tsp cumin 
½ tsp turmeric 
¼ tsp cinnamon
1 tbs chicken stock powder

Mix all the dry spices in a small bowl and then spread half the dry mixture over the chicken. Let the chicken marinate for 30 minutes in the fridge.
Place pan over medium heat with oil and cook chicken in batches and then set aside cooked chicken on a dish. 
In the same pan sauté onion followed by the remaining dry spice mix and heat until the spices are fragrant. Add the carrot and garlic cook for 2 minutes on medium heat. 
Add capsicum and peas or beans to the pan with the cooked chicken Once heated through fold in cooked cous cous sprinkle with coriander and serve.

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