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.
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Recipe Information
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)
Instructions
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.
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.
Stir in the spices (cumin, coriander, cinnamon, turmeric, and paprika) and cook for 1 minute to toast the spices and release their aroma.
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.
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.
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.
Serve the chicken, vegetables, and sauce over a bed of couscous. Garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
4387 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 192.5 g | 247% | |
| Saturated Fat | 47.6 g | 238% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 729 mg | 243% | |
| Sodium | 5209 mg | 226% | |
| Total Carbohydrate | 418.2 g | 152% | |
| Dietary Fiber | 48.9 g | 175% | |
| Total Sugars | 34.4 g | ||
| Protein | 252.7 g | 505% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 554 mg | 43% | |
| Iron | 27.7 mg | 154% | |
| Potassium | 5501 mg | 117% | |
*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.
