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Vegetable and Chicken Couscous

90 minutes
12 minutes
4 servings
A flavor packed vegetable dish straight from Morocco. The Rock One-Pot 12.5" Skillet with Lid by Starfrit is the perfect utensil for this delicate recipe.



  • 2 cups Couscous
  • 1½cups Frozen shelled horse beans
  • 1 Onion
  • 2 Turnips
  • 2 Carrots
  • 2 Italian tomatoes
  • 2 Zucchinis
  • 4 Artichoke hearts
  • 1/2 cup Chickpeas
  • 4 tbsp Butter
  • 1/2 oz Ras el hanout
  • 27 oz Vegetable stock
  • 8 cloves Garlic
  • 2 oz Harissa
  • 12 Boneless chicken thighs


Preheat your oven to 400°F


Setting up

  • Peel and mince the onion.
  • Peel the carrots and the turnips and cut them into big pieces.
  • Slice the zucchinis and tomatoes.
  • Cut the artichokes into cubes.
  • Mix the couscous with your hands to coat it with olive oil.
  • Gently heat up the vegetable broth and let it simmer.


  • Properly season the chicken and then sear it until golden-brown in The Rock One-Pot 12.5" Skillet.
  • Finish the cooking in a preheated oven at 400°F for 10 to 12 minutes as it might vary depending on the thickness of the pieces.
  • Put the chicken aside.


  • In your Starfrit The Rock One-Pot 12.5" Skillet with olive oil, sweat the onion and the garlic, add the vegetables and the chickpeas, and cover with the vegetable stock.
  • Add the ras el-hanout, bring everything to a boil, then lower to a medium heat and let it cook for around one hour until the vegetables get very tender.
  • Twenty minutes before the end of the cooking, pour 20 oz of hot stock in the same Starfrit The Rock One-Pot 12.5'' Skillet, add the couscous, cover and let it cook.
  • Season to your liking.


Chef's tip

The couscous cannot be dry! Make sure to put enough olive oil in each step.

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