Dajaj Bil Couscous

Embark on a culinary journey with Dajaj Bil Couscous, a vibrant and aromatic dish that showcases the rich flavors of Middle Eastern cuisine. This comforting recipe features succulent, spice-crusted chicken thighs simmered to perfection with tender carrots, zucchini, and hearty chickpeas in a fragrant broth infused with cumin, coriander, cinnamon, turmeric, and paprika. Served atop a fluffy bed of couscous and garnished with fresh parsley, this one-pot dish combines bold, earthy spices with wholesome ingredients for a meal that's as nourishing as it is flavorful. Ideal for family dinners or special occasions, this recipe comes together in just over an hour, making it a perfect weeknight treat that doesn’t compromise on taste.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 4

Ingredients

• 6 pieces Chicken thighs (bone-in, skin-on)
• 3 tablespoons Olive oil
• 1 piece Onion (large, finely chopped)
• 4 cloves Garlic cloves (minced)
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 0.5 teaspoon Ground cinnamon
• 0.5 teaspoon Ground turmeric
• 1 teaspoon Paprika
• 3 cups Chicken broth
• 2 medium pieces Carrots (sliced into rounds)
• 2 medium pieces Zucchini (sliced into rounds)
• 1 cup Chickpeas (cooked or canned, drained and rinsed)
• 2 tablespoons Tomato paste
• 2 cups Couscous (uncooked)
• 2 cups Water (for couscous preparation)
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Fresh parsley (chopped, for garnish)

Directions

Step 1

Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat. Season the chicken thighs with salt and pepper on both sides, then sear them in the pot for 4-5 minutes on each side until golden brown. Remove and set aside.

Step 2

In the same pot, add the remaining tablespoon of olive oil. Sauté the chopped onion for 3-4 minutes until softened, then add the minced garlic and cook for another minute.

Step 3

Stir in the spices (cumin, coriander, cinnamon, turmeric, and paprika) and cook for 1 minute to toast the spices and release their aroma.

Step 4

Add the chicken broth, tomato paste, carrots, zucchini, and chickpeas to the pot. Stir everything to combine and then return the browned chicken thighs to the pot.

Step 5

Bring the mixture to a simmer, lower the heat, cover, and cook for 35-40 minutes, or until the chicken is fully cooked and the vegetables are tender.

Step 6

While the chicken is cooking, prepare the couscous. Bring 2 cups of water to a boil in a small saucepan with a pinch of salt. Remove from heat, stir in the couscous, and cover with a lid. Let it sit for 5 minutes, then fluff with a fork.

Step 7

Serve the chicken, vegetables, and sauce over a bed of couscous. Garnish with freshly chopped parsley before serving.

Nutrition Facts

Serving size	(3397.1g)

Amount per serving	% Daily Value*
Calories	4386.6

Total Fat 192.5g	0%
Saturated Fat 47.6g	0%
Polyunsaturated Fat 4.0g
Cholesterol 729mg	0%
Sodium 5209.1mg	0%
Total Carbohydrate 418.2g	0%
Dietary Fiber 48.9g	0%
Total Sugars 34.4g
Protein 252.7g	0%

Vitamin D 0IU	0%
Calcium 554.3mg	0%
Iron 27.7mg	0%
Potassium 5501.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.2%

Protein: 22.9%

Carbs: 37.9%