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Here is our recipe for Couscous

Chicken (or Lamb) CousCous with Dried Fruits

revised April 2008

Here is our recipe for Chicken (or Lamb) CousCous with dried fruits: a Morrocan-style chicken stew with lemon, apricots, prunes and spices - also good with lamb. (click on image to see larger view.)

chicken couscous (photo ejm Jan2007)



  1. Heat oil in large casserole (we use our wok), add chilli and cook until "blackened" (very dark brown).
  2. Add onion and garlic sauté til soft and lightly coloured.
  3. Add the cinnamon, ginger, cumin and coriander and stir around for 1 minute.
  4. Add the meat and fry over a moderate heat for 5-6 minutes, turning from time to time, until browned on all sides. Add enough water to cover. Cook for 1 hour.
  5. Add the apricots, prunes, lemon rind, lemon juice and honey and stir well to mix. Cover and simmer to warm.

Serve straight from the casserole on steamed couscous. Adding Preserved Lemons to the couscous is wonderful as well. (also good with rice)

Adapted from A Culinary Guide to Herbs, Spices and Flavourings by Arabella Boxer, Jocasta Innes, Charlotte Parry-Crooke and Lewis Esson, Octopus Books (1984)

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Toronto Ontario Canada

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