Lunch

Moroccan-Style Chicken Couscous with Apricots and Almonds

Name: Moroccan-Style Chicken Couscous with Apricots and Almonds
Prep time: 25 min
Total time: 25 min
Yield: 1 serving
Ingredients: 160 g Chicken thigh, skinless and boneless; 150 g Cooked couscous; 3 apricots, about 24 g Dried apricots; 10 g Almonds; 80 g Carrot; 40 g Red onion; 100 g Chicken stock; 5 g Olive oil; 1 tsp Ground cumin; Half a tsp Ground cinnamon; A squeeze Lemon juice; A handful Fresh coriander

Chicken thigh braised with carrot, cumin and cinnamon, over couscous with dried apricots and toasted almonds. 42 g of protein for 565 kcal.

Calories: 565kcal
Protein: 42g
Fat: 18g
Carbs: 56g

Per serving, makes 1. 25 minutes of work. Published 8 September 2026.

Allergens

Gluten
Tree nuts
Celery
Sulphites

Bright orange dried apricots are treated with sulphur dioxide. Unsulphured ones are brown and carry no flag.
Nearly every stock cube and pot lists celery. Home-made stock without it carries no flag.

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Ingredients

Chicken thigh, skinless and boneless160 g
Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.
Cooked couscous150 g
Cooked weight.
Dried apricots3 apricots, about 24 g
Sweet enough that three is plenty. Six would add about 50 kcal, nearly all sugar.
Almonds10 g
Flaked, toasted in a dry pan.
Carrot80 g
Red onion40 g
Chicken stock100 g
Made up from a cube or a pot.
Olive oil5 g
Ground cumin1 tsp
Ground cinnamonHalf a tsp
Lemon juiceA squeeze
Fresh corianderA handful

Method

Cut the thighs into 3 cm pieces and the carrot into thick coins. Brown the chicken in the oil over a high heat for four minutes.
Add the sliced onion, carrot, cumin and cinnamon and stir for a minute, then pour in the stock, cover, and simmer for twelve minutes until the carrot is tender.
Take the lid off, add the chopped apricots and let the liquid reduce to a coating for three or four minutes.
Spoon it over the couscous with the lemon squeezed on, and the almonds and coriander over the top.

Worth knowing

Apricots and honey are what make shop tagines sweet. With three apricots and no honey the sweetness is there without the sauce tasting of pudding.
Makes double without any more effort and reheats well. The couscous is best cooked fresh each day; it takes four minutes.

Other lunch recipes that share ingredients with this one, or every lunch between 450 and 600 calories a serving.

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.