Chicken Stuffed with Sweet Couscous - Shoua Recipe
Flavors of Morocco
Total time: 1hr to 2hr
Preparation time: 10 minutes
Cooking time: 1 hour
Difficulty: Easy
Ingredients for 4 servings
- 1 Chicken, 1.5-2 kg (3-4 lb.)
- 500 ml (2 cups) cooked couscous (Semolina)
- 2 tbsp. raisins
- 1 + 3 tbsp. chopped walnuts
- 2 tbsp. melted butter
- 1 tbsp. honey
- A few pinches of cinnamon and turmeric
- 1 pinch each ground ginger and cloves
- A pinch of cumin
- 3 tbsp. oil
- Salt and pepper
  1. clean the chicken; season the cavity with salt and pepper;
  2. prepare the stuffing with all the remaining ingredients (except for the oil and 3 tbsp. butter); combine well; stuff the chicken and truss it;
  3. place the chicken into the top part of a steamer*; put water into the bottom part, but do not let the water touch the chicken; bring to a boil; cover tightly;
  4. reduce the heat to medium and let steam, covered, for 45 minutes or until the chicken is cooked; pierce the thigh with a skewer: the juice that comes out should be pale yellow; if it is pink, continue cooking for another 10 minutes; remove;
  5. heat the oil and 3 tbsp. of butter in a skillet; brown the chicken on all sides and serve immediately.

*If you don’t have a steamer, you can set a heat-proof bowl upside down in a larger pot (so that the steam can rise on all sides). Place the chicken in a metal or pyrex dish and put it on top of the inverted bowl. Cover and let steam.


  2. put some of the sauce onto each plate with a quarter of the chicken;
  3. garnish with a mound of rice, some of the stuffing and some small vegetables;
  4. put the remaining sauce into a sauce boat and serve on the side.
Cut the chicken into quarters;
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