Moroccan Chicken With Couscous

Moroccan Chicken With Couscous

  • Total Time 20m

4 servings


  • 1 tablespoon oil
  • 1/2 (38 ounce) package boneless, skinless chicken breasts, cut into bite-size pieces
  • Salt and pepper
  • 1 cup Archer Farms Roasted Tomato and Pepper Salsa
  • 1 (12 ounce) package frozen Archer Farms Butternut Squash
  • 1/4 teaspoon Archer Farms Cinnamon
  • 1 (15 ounce) can garbanzo beans, drained
  • 1/2 cup sliced Spanish olives
  • Hot cooked couscous
  • Slivered almonds, toasted


Heat oil in large skillet on medium-high heat. Add chicken and salt and pepper as desired. Sauté until no longer pink.

Add salsa, squash and cinnamon. Heat until bubbly. Reduce heat. Cover and cook 5 to 6 minutes, stirring occasionally, until chicken is cooked through.

Stir in beans and olives; heat through. Serve on couscous. Garnish with almonds, if desired.

Tip: In place of the couscous, serve on saffron or basmati rice.

Recipe reprinted by permission of Target. All rights reserved.

RecID 235