Moroccan Chicken Couscous

This Moroccan Chicken Couscous is super flavorful and healthy loaded with exotic spices but still simple enough to make any night of the week.

Moroccan Chicken Couscous

I’m so excited to share with you today’s recipe because it’s so good, loaded with delicious flavors and best yet, it’s healthy! Today we’re going to Morocco with all these exotic spices, fluffy couscous, and perfectly plump golden raisins. Did I mention you can make it all in one pot?

Believe me when I say that while some of these ingredients may not be what are typically lying around your pantry, they are definitely worth including. Super fragrant and flavorful, satisfying and healthy, and full of complexity and dimension – this dish is stellar. If you loved this recipe, try my Moroccan Style Roast Chicken and Potatoes!

What Is Couscous?

Did you know that couscous is just small beads of pasta made from semolina? It’s very popular in places like Turkey, Greece, Spain, France, and lots of Arabic countries. Traditionally, it is served with meat and vegetable stew. It cooks very quickly, so it’s perfect for a hectic night when you want a quick and healthy dinner.

If you cook couscous properly it’s very light and fluffy. Luckily, in most western supermarkets, couscous is instant, which means it’s been pre-steamed and dried. Otherwise there’s no science to cooking couscous, usually you just follow the package instructions, one cup of boiling water to 3/4 cup of couscous. You can also add some butter or olive oil to it and some salt. And really, that’s all there is to it.

Ingredients In Moroccan Chicken Couscous

Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.

Moroccan spice blend

• Spices – Ground cumin, cinnamon, ginger, paprika, allspice, coriander, turmeric, cayenne pepper, cardamom.
• Seasoning – Salt and pepper.

Moroccan couscous

• Moroccan spice blend – Listed above, all ground and whisked together thoroughly.
• Chicken – Breasts boneless and skinless.
• Olive oil – A neutral tasting oil to brown our chicken and veggies in.
• Onion – We want a large onion that cooks down well like white or yellow.
• Garlic – Fresh garlic is preferred, if jarred is all you have on hand keep in mind that 1 1/2 teaspoons equals 1 fresh clove.
• Raisins – Golden raisins as they’re nice and sweet.
• Broth – Chicken broth low sodium or no sodium added.
• Chickpeas – Just an entire can for some great chew and lots of fiber.
• Tomatoes – I used fire roasted tomatoes, they may not be traditional but they pack so much more flavor than regular diced tomatoes.
• Couscous – I used pearl couscous today, more information written below.
• Kale – Rinsed thoroughly and chopped. No need to massage the kale as we are going to cook it down.

What Is Pearl Couscous?

Pearl couscous, sometimes also called Israeli couscous, can be found anywhere now, I find mine in my local grocery store. Pearl couscous is the same as regular couscous but just a bit bigger and sometimes as you can see here it comes in various colors. Too cool and I thought it would be perfect in this dish. I was right, as usual!

How To Make Moroccan Chicken Couscous

Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.

1. Preheat the oven: Preheat oven to 375 F degrees.
2. Create the spice blend: Combine all the Moroccan spice blend ingredients together. The recipe should yields about 8 to 9 tsp or about 3 tbsp. Season the chicken breasts with 2 tbsp of the Moroccan spice blend thoroughly.
3. Brown the chicken: In a large Dutch Oven or an oven safe pot, heat the olive oil over medium-high heat. When the oil is hot add the chicken breasts and sear on both sides until browned, about 2 to 3 minutes per side. The chicken will not be cooked through at all, it will just be crispy on the outside. Transfer the chicken from the pot to a plate and set aside.
4. Saute the sauteables: Add the onion and garlic to the pot and saute for about 3 minutes until onion softens and becomes translucent and garlic is aromatic. add the remaining 1 tbsp of the Moroccan spice blend and stir.
5. Incorporate the rest of the ingredients: Add the golden raisins, chickpeas, fire roasted tomatoes, chicken broth, couscous and stir well. Gently stir in the kale. Bring to a boil, then add the chicken breasts back.
6. Cook the dish: Cover the pot with a lid and place in the oven. If your pot doesn’t have a lid, cover with aluminum foil. Cook in the oven for 30 minutes with the lid on, then remove the lid and cook for an additional 30 minutes.

How To Make Your Own Fire Roasted Tomatoes

Can’t find them in the store, or maybe you prefer homemade? Don’t worry I’ve got you covered.

Heat oven to 160C/340F. Put 5-6 tomatoes on a baking sheet with 2 crushed cloves of garlic. Sprinkle with 2 tsp thyme, drizzle with balsamic vinegar and olive oil, add some salt and pepper and roast for 1 hr. Remove and set aside to cool.

What Else Can I Use In My Moroccan Chicken Couscous?

Feel free to use what you’d like in this dish, it’s a bit of a blank canvas in terms of the flavors you can achieve! So have some fun with it, I won’t stop you.

Veggies

• Mushrooms
• Carrot
• Zucchini
• Spinach
• Swiss chard
• Mustard greens

Meats

• Beef
• Pork
• Sausage
• Turkey

Miscellaneous

• You can use dates or dried apricots instead of raisins! Just dice them up so that they’re a little easier to eat.
• Feel free to use a store bought Moroccan spice blend if you can find it!
• Replace the couscous with any pasta you’d like.
• Feel free to use bone in meat for extra flavor.

Want To Test Out That Tagine?

This is a perfect dish to make in your new tagine! For more information on this cook ware and please refer to this recipe. You can follow the instructions just the same as they’re outlined here.

Want To Make This Dish Ahead?

This recipe will last for 3 – 4 days in an airtight container in the fridge. This dish also freezes well for those of us who like to make our dishes ahead of time, just place in a sturdy freezer bag and it’ll keep for 3 – 4 months. Allow it to thaw fully overnight in the fridge before reheating to temperature on the stove top.

Craving More One Pot Dishes? Try These:

• Hamburger Helper Lasagna
• Beef Ragu Pasta
• Chili Mac And Cheese
• Chicken And Mushroom Tetrazzini
• Turkey Wild Rice Soup
• Cheeseburger Hamburger Helper
• No Peek Chicken Rice Casserole