Chicken Marrakesh with Cous Cous Instructions


If your Presto Eats meal kit is frozen, we recommend thawing your meal the night before cooking for fastest cooking times.

Choose your desired cooking method:

Recommended Instant Pot

Express Instant Pot

Slow Cooker

Conventional Cooking

Contents

Package #1:   Chicken Thigh, Morrocan Spice Blend (GROUND CUMIN, GROUND GINGER, PAPRIKA, TURMERIC, CINNAMON)

Package #2:   Butternut Squash, Chickpeas, Onions, Green Beans, Garlic, Morrocan Spice Blend

Package #3:   Chicken Stock, Diced Tomatoes, Lemon Juice

Package #4:   Dried Apricots

Package #5:   Cous Cous (100% Wheat Semolina), Dried Currants, Ground Cumin

Package #6:   Toasted Almond Slivers

Recommended Instant Pot Instructions

What You Will Need:

  • Instant Pot with Trivet or Steam Rack
  • Plastic Instant Pot Spoon (or normal Wooden Spoon)
  • Salt & Pepper
  • 3 Tbsp Vegetable Oil, Olive Oil or Butter
  • ¾ Cup of Water
  • Heat Friendly Bowl to cook Cous Cous (must fit inside your Instant Pot)

Total Preparation Time:

25 Minutes

PART 1

1)  With the inner pot inserted in the Instant Pot, turn the unit on to Saute.

2)  Once the display says “HOT”, add the Vegetable Oil and make sure it coats the bottom of the pot.  Open Package #1 and add the Chicken to the Instant Pot and brown for 2 minutes, stirring often.  

3)  Open Package #2, and add the contents to the pot.  Gently stir and continue to stir for 2 minutes, until the onions are translucent and the garlic and spices are fragrant.

4)  Add the contents of Package #3 & #4 to the pot, and gently stir to combine the ingredients and scrape any bits stuck to the bottom of the pot.  Do this for about 1 minute, then cancel the program.

5)  Open Package #5 and put the Cous Cous into your heat friendly bowl, add the water to the Cous Cous, then add a pinch of salt and stir.  Place the trivet into the instant pot, and put the bowl of Cous Cous on top of the trivet.

6)  Place the lid onto the Instant Pot, and set the Valve to Sealing.  Set the Instant pot to Pressure Cook, and adjust the pressure level to Low Pressure.  Set the timer to 10 minutes.  Remember, the Instant Pot will need several minutes to come up to temperature before the timer begins.

PART 2

7)  Once the program ends, Quick Pressure Release and remove the lid.  Lift out the trivet with the Cous Cous bowl, set it aside. Stir the stew gently, taste it, and season with Salt & Pepper as needed.

8)  Fluff the Cous Cous and divide it into your serving bowls, then spoon the Stew into the bowls beside the Cous Cous.  Garnish with the Almonds, and Enjoy!

Express Instant Pot Instructions

What you will need:

  • Instant Pot with Trivet or Steam Rack
  • Plastic Instant Pot Spoon (or normal Wooden Spoon)
  • Salt & Pepper
  • 1 Cup of Water
  • Heat Friendly Bowl to cook Cous Cous (must fit inside your Instant Pot)

Total Preparation Time:

20 minutes from thawed, 30 minutes from Frozen

PART 1

1)  If frozen, before cooking try and break up the Chicken pieces in Package #1 and the Vegetables in Package #2 as much as possible (without opening the bags) before putting them in the pot.

2)  Add the contents of Package #3 Oven Safe Baking Dish, then add the contents of Packages #1, #2 & #4 to the dish on top of the liquid.  Season with a little bit of Salt & Pepper and then give a little stir to incorporate.

3)  Open Package #5 and put the Cous Cous into your heat friendly bowl, add the water to the Cous Cous, then add a pinch of salt and stir.  Place the trivet into the instant pot, and put the bowl of Cous Cous on top of the trivet.

4)  Place the lid onto the Instant Pot, and set the Valve to Sealing.  Set the Instant pot to Pressure Cook, and adjust the pressure level to Low Pressure.  Set the timer to 10 minutes / 15 Minutes.  Remember, the Instant Pot will need several minutes to come up to temperature before the timer begins.

PART 2

5)  Once the program ends, Quick Pressure Release and remove the lid.  Lift out the trivet with the Cous Cous bowl, set it aside. Stir the stew gently, taste it, and season with Salt & Pepper as needed.

6)  Fluff the Cous Cous and divide it into your serving bowls, then spoon the Stew into the bowls beside the Cous Cous.  Garnish with the Almonds, and Enjoy!

Slow Cooker Instructions

What you will need:

  • Instant Pot
  • Wooden Spoon
  • Salt & Pepper
  • ¼ Cup of Water
  • ½ Cup of Water

Total Preparation Time

1)  Add the contents of Package #3 to your slow cooker, then add the contents of Packages #1, #2 & #4 on top of the liquid.  Season with a little bit of Salt & Pepper and then give a little stir to incorporate.

2)  Set the Slow Cooker to High, and set a timer for 4 hours, OR set the Slow Cooker to Low and set a timer for 7 hours.

3)  Once your timer finishes, open Package #5 and put the Cous Cous into your heat friendly bowl.  Pour the boiling water on top of the Cous Cous, season with some Salt & Pepper, give it a quick stir and cover tightly.  Set a timer and let sit for 7 minutes.

4)  Once the timer finishes, fluff the Cous Cous and divide it into your serving bowls, then spoon the Stew into the bowls beside the Cous Cous.  Garnish with the Almonds, and Enjoy!

Conventional Cooking Instructions

What You Will Need:

  • Oven Safe Baking Dish with Tight Fitting Lid  (At Least 6” x 10” in size)
  • Heat Friendly Bowl with Tight Fitting Lid, or Cover
  • 1 Cup of Boiling Water
  • Wooden Spoon
  • Salt & Pepper

Total Preparation Time:

60 minutes

1) Preheat your Oven to 350F.

2) Add the contents of Package #1 to your Oven Safe Baking Dish, then add the contents of Packages #2, #3 & #4 to the dish on top of the liquid.  Season with a little bit of Salt & Pepper and then give a little stir to incorporate.

3) Put the tight fitting lid on your baking dish and put it in the oven, and set a timer for 45 min.

4) Once your timer finishes, remove the baking dish from the oven.  It can sit while you prepare the Cous Cous.

5) Open Package #5 and put the Cous Cous into your heat friendly bowl.  Pour the boiling water on top of the Cous Cous, season with some Salt & Pepper, give it a quick stir and cover tightly.  Set a timer and let sit for 7 minutes.

6) Once the timer finishes, fluff the Cous Cous and divide it into your serving bowls, then spoon the Stew into the bowls beside the Cous Cous.  Garnish with the Almonds, and Enjoy!