Chicken Tagine with Couscous

This recipe works in combination with: Chicken Skewers, Goat's Cheese Omelette with Salad, Warm Chicken & Goat's Cheese Salad. This recipe features in these meal plans: Light Suppers.

A Moroccan-style stew with chicken, courgette, tomato and raisins served over couscous.


  • 1/2 medium red onion, chopped
  • 2/3 small courgette, diced
  • 2/3 skinless chicken breast fillet, cut into 2cm pieces
  • 1 small tomato (approx 75g), coarsely chopped
  • 50g of couscous
  • 1 tsp olive oil
  • 1 tsp raisins
  • 1/4 tsp ground ginger
  • 1/2 tsp mild chilli powder
  • 1/4 tsp ground cinnamon
  • 1/2 tsp ground coriander
  • 200ml chicken stock, prepared according to the packet instructions
  • Serves: 1
  • Course: Main Course
  • Preparation time: 5 mins
  • Cooking time: 20 mins
  • Price per person: £1.84
  • Store cupboard: Typical
  • Calories per serving: 474
  • 5-a-day per serving: 1.8
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Chicken Tagine photo

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  1. Heat the oil in a frying pan and fry the chicken for 4-5 minutes, or until lightly browned. Add the onion and continue to fry for 2-3 minutes, or until the onion is soft. Add the ginger, coriander, cinnamon and chilli powder and fry for 1 minute.
  2. Add the courgette, tomato, raisins and half the stock (100ml) to the pan, bring to the boil, then gently simmer for 10 minutes, or until the vegetables are tender.
  3. Meanwhile, prepare the couscous according to the packet instructions using the remaining stock (100ml) instead of water and season to taste with salt and pepper.
  4. Season the tagine to taste and serve with the cooked couscous.

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