Orange-Tomato Couscous with Chicken

Orange-Tomato Couscous with Chicken

16 Reviews
From: EatingWell Magazine March/April 2011

This cinnamon- and cumin-spiked couscous with chicken takes its inspiration from Morocco. It's made mostly with pantry staples—all you have to pick up is some chicken thighs, a bunch of cilantro and an orange. The orange slices become tender after cooking—you can eat them skin and all. For a variation, substitute diced, boneless leg of lamb for the chicken. Serve with steamed green beans or a spinach salad.

Ingredients 6 servings

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  • 6 boneless, skinless chicken thighs (about 1 1/2 pounds), trimmed
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1 1/4 teaspoons ground cinnamon, divided
  • 1 1/4 teaspoons ground cumin, divided
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 medium onion, thinly sliced
  • 1 14-ounce can diced tomatoes, with juice
  • 1 15-ounce can chickpeas, rinsed
  • 1 cup reduced-sodium chicken broth
  • 4 tablespoons chopped fresh cilantro, divided
  • 1 orange, scrubbed, halved and cut into 1/4-inch slices
  • 1 cup whole-wheat couscous


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  1. Pat chicken thighs dry with a paper towel. Season with salt, pepper, 1/4 teaspoon cinnamon and 1/4 teaspoon cumin.
  2. Heat 1 tablespoon oil in a Dutch oven over medium heat. Add the chicken thighs and cook until browned, 3 to 4 minutes per side. Transfer to a plate and set aside.
  3. Add the remaining 1 tablespoon oil and onion to the pan. Cook, stirring occasionally, until the onion is softened, about 2 minutes. Add the remaining 1 teaspoon each cinnamon and cumin and cook, stirring constantly, for 30 seconds. Add tomatoes and their juice, chickpeas, broth, 2 tablespoons cilantro and orange slices; bring to a simmer, stirring with a wooden spoon to scrape up any browned bits. Return the chicken and any collected juice to the pan; cover and cook over medium-low heat until the chicken is cooked through, 5 to 10 minutes. Transfer the chicken to a clean plate.
  4. Bring the cooking liquid back to a boil; stir in couscous and place the chicken thighs on top of the mixture. Remove from heat, cover and let stand for 5 minutes before serving. Garnish with the remaining cilantro.

Nutrition information

  • Serving size: about 1 chicken thigh & 1 cup couscous
  • Per serving: 393 calories; 12 g fat(3 g sat); 9 g fiber; 44 g carbohydrates; 28 g protein; 57 mcg folate; 104 mg cholesterol; 5 g sugars; 0 g added sugars; 402 IU vitamin A; 24 mg vitamin C; 81 mg calcium; 3 mg iron; 453 mg sodium; 536 mg potassium
  • Nutrition Bonus: Vitamin C (37% Daily Value), Iron (20% dv), Zinc (18% dv)
  • Carbohydrate Servings: 2 1/2
  • Exchanges: 2 1/2 starch, 1 vegetable, 3 lean meat, 1 fat

Reviews 16

March 23, 2015
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By: EatingWell User
Good stuff I make a very similar recipe with no orange or cinamon. But add pickle spears, fried onion and thinkly sliced Jalapeno. It's really good.
April 11, 2014
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By: Riss422
Delicious! I have made this meal multiple times. Its easy, inexpensive and DELICIOUS! My husband approves as well. The cinnamon and cumin really are the key ingredients that make this dish. Pros: flavorful, easy, filling
March 20, 2014
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By: kimberlypastewski
Love this! I absolutely love the orange fruit in this dish!! All of the flavors blend so well together. I used two chicken breasts and shredded them with a fork before adding them back for the last time. I also used more crushed tomatoes. Next time I'm going to use more spices. I also used brown rice instead of cous cous. I loved this dish and I will definitely make it again! Pros: This is a healthy great tasting recipe; I especially LOVE the orange fruit in this dish.
January 04, 2014
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By: EatingWell User
Delicious and wholesome! I used chicken breasts and trader joes whole grain mix. After my husband's heart attack I've been trying to get the family to eat healthier...they loved this recipe!!
February 20, 2013
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By: EatingWell User
Healthy and Delicious! I was looking for something fun to do with some leftover chicken, and I found this and decided to try it out! I did change up the recipe a little, as I left out the chickpeas, forgot the cilantro, and used chicken drumsticks instead. I loved being able to eat the orange rind. Letting the orange slices cook in the juice softened them up and added flavor perfectly. It was a different taste than I expected, but I thought it was perfect for the dish (Also, it some added vitamins! There are so many great vitamins in the rind!) Tip - The recipe suggests boneless chicken thighs, but if you choose to use bone-in chicken thighs or legs, cook it for a bit longer. I had to bake the chicken legs for a while after I finished the rest of the dish, as they weren't fully cooked. Pros: Easy, Healthy, Tastey & Interesting Flavor Combination, Fun to make
February 07, 2013
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By: CutePi314
Simple and nice mix of flavors I made this recipe tonight for BF and myself. It was a hit. It had a very nice mixture of flavors that you wouldn't expect to go together (cumin and orange?) but they all complimented nicely. I took the advice of some other posters and peeled and de-pithed the orange, also adding some of the zest. I also doubled all of the spices and added quite a bit of cayenne pepper (we love spicy foods). The cayenne gave it a nice little kick that I think really made the dish into something special. BF suggested white wine and hot sauce as additions next time, which I will definitely try. This is a keeper, and a great way to do something new with boring chicken. Pros: Simple ingredients, easy to make
February 04, 2013
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By: Mojonah
Quick, easy and tasty meal Family enjoyed this meal. I might have to add a bit more spice to the chicken. Will be making this dish again.
November 07, 2012
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By: EatingWell User
Good week-night meal. I really enjoyed this recipe. I followed the other reviews and decided to grate the orange rind. I added the zest to the pot, peeled the orange, and then sliced it. Very nice flavour with the orange, cumin, and cinnamon. Next time, I'll halve the amount of couscous and probably add more orange slices... Pros: Easy, tasty, different
July 29, 2012
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By: EatingWell User
I Loved it I thought this recipe is awesome. I added the orange rind and thought they were good , I think the key to not being to bitter is to slice them thin,and make sure your orange is ripe .... I will be making this again