Moroccan chicken couscous with dates

Wholewheat grains keep you fuller for longer – flavour with dates, lemon, cumin and cinnamon

  • Prep:10 mins
    Cook:25 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 534
  • fat 18g
  • saturates 3g
  • carbs 55g
  • sugars 23g
  • fibre 9g
  • protein 40g
  • salt 0.5g


  • 2 tbsp olive oil
  • 500g skinless chicken thighs
  • 140g wholewheat couscous
  • 2 onions, sliced
  • 4 garlic cloves, sliced
  • zest 2 lemons, juice of 1
  • 350ml chicken stock
  • 1 tsp ground cumin
  • 1 tsp ground cinnamon
  • 6 large dates, pitted and chopped (Medjool are nice)
  • 50g flaked almonds
  • small bunch parsley, chopped


  1. Heat oven to 180C/160C fan/ gas 4. Heat 1 tbsp of the oil in a large frying pan over a high heat. Season the chicken, then cook for 10 mins or until browned on both sides. Remove and put in a large baking dish with the dry couscous.

  2. Heat the remaining oil in the pan, add the onions and garlic, and cook for 5 mins until softened. Add the zest and juice of 1 lemon along with the stock, cumin, cinnamon and dates, then bring to the boil.

  3. Pour the date mixture over the chicken and couscous, sprinkle over the almonds, cover with foil and bake for 20 mins. Serve sprinkled with the remaining zest and parsley.

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