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Home / Recipes
1 hour 30 minutes
4.66 from 32 votes
08.05.19
Updated: 08.05.19

Moroccan Chicken Couscous

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

a braiser full of pearl couscous, kale, and spiced chicken breasts

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.

a braiser full of pearl couscous, kale, and spiced chicken breasts

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!

pearl couscous in a bowl

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.

a plate of couscous with kale, topped with a sliced chicken breast with a fork

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

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Moroccan Chicken Couscous

4.66 from 32 votes
Prep: 10 mins
Cook: 1 hr 20 mins
Total: 1 hr 30 mins
Author: Joanna Cismaru
Serves: 8
Print Pin Rate
This Moroccan Chicken Couscous is super flavorful and healthy loaded with exotic spices but still simple enough to make any night of the week.

Ingredients

  • 3 tbsp Moroccan spice blend recipe below
  • 4 chicken breasts about 1 1/2 lbs, boneless and skinless
  • 2 tbsp olive oil
  • 1 large onion chopped
  • 5 cloves garlic minced
  • 1/2 cup golden raisins
  • 14 oz chickpeas (1 can) drained and washed
  • 14 oz fire roasted tomatoes (1 can)
  • 3 cups chicken broth low sodium
  • 1 cup pearl couscous dry
  • 4 cups kale rinsed and roughly chopped

Moroccan Spice Blend

  • 1 tsp ground cumin
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp paprika
  • 1/2 tsp allspice
  • 1 tsp coriander
  • 1/2 tsp turmeric
  • 1/4 tsp cayenne pepper
  • 1 tsp cardamom
US Customary - Metric

Instructions

  • Preheat oven to 375 F degrees.
  • 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. Use more as preferred.
  • In a large Dutch Oven or a 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.
  • 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. 
  • 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.
  • 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.

Recipe Notes

I used fire roasted tomatoes in a can. If you can't find them, or would like them homemade, here's how to do it in the oven: 
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.
You can also use store bought Moroccan spice blend instead of making your own, you can find it on Amazon here.
You can also use chicken breasts with skin and bones for additional flavor. Chicken thighs or drumsticks are also fine.
I used a large Dutch Oven Braiser that is oven safe. A tagine would also work great with this recipe.
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.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition Information:

Calories: 419kcal (21%)Carbohydrates: 47g (16%)Protein: 38g (76%)Fat: 9g (14%)Saturated Fat: 1g (6%)Cholesterol: 73mg (24%)Sodium: 478mg (21%)Potassium: 754mg (22%)Fiber: 6g (25%)Sugar: 9g (10%)Vitamin A: 3740IU (75%)Vitamin C: 44.4mg (54%)Calcium: 129mg (13%)Iron: 4.2mg (23%)
Course:Dinner, Lunch, Main Course
Cuisine:Moroccan
Keyword:chicken couscous, couscous recipe, moroccan couscous
Tried this recipe? Rate it belowtag @jocooks on instagram and hashtag it #jocooks!

Meet jo

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

Find me on Facebook, Twitter, Instagram, and Pinterest.

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Comments

  1. Wendi Goldman says

    November 1, 2019 at 9:58 am

    Using the lamb, would you follow the same directions?

    Reply
    • Jo Cooks Team says

      November 1, 2019 at 12:41 pm

      What cut of lamb are you planning on using?

      Reply
  2. Wendi Goldman says

    October 31, 2019 at 10:10 am

    Can you use lamb in this recipe? If so, what cut of lamb, and how would you adapt it to this recipe?

    Reply
    • Jo Cooks Team says

      October 31, 2019 at 11:36 am

      I would use a cut like lamb shoulder that you can slice into smaller pieces.

      Reply
  3. Kiki says

    September 12, 2019 at 11:16 pm

    I made it with quinoa instead of couscous because my son is gluten free. I otherwise followed the recipe exactly. It came out really well! Thanks!

    Reply
  4. Sara Chung says

    August 14, 2019 at 6:33 pm

    We enjoyed this recipe so much. Your recipes never disappoint. The unique flavors were just what I was searching for.

    Reply
    • jo says

      August 15, 2019 at 12:09 pm

      Thank you, so glad you’re enjoying it.

      Reply
  5. Madeleine says

    May 14, 2019 at 3:59 pm

    Used this recipe (made with chicken thighs) for a lunch for nine ladies all of whom loved the flavour combination and idea of a one pot meal. It was served with salad and whole-wheat bread rolls and a great success. All guests requested the recipe – what more can i say! Thank you!

    Reply
    • Joanna Cismaru says

      May 14, 2019 at 6:34 pm

      My pleasure!

      Reply
  6. Carmen says

    March 25, 2019 at 7:22 pm

    Made this tonight, it was Delicious!

    Reply
  7. Celine J DeMeyer says

    February 24, 2019 at 5:26 am

    Love this I subbed spinach for the kale, dried apricots for the raisins and used bone-in chicken thighs, otherwise I followed the recipe. Delicious! And we have leftovers for lunch today! My only criticism is that unlike the stated narrative, it wasn’t simple enough to make any day of the week – at least not for me. Oven time alone is an hour, another half hour of prep and you’d be hard pressed to get this on the table before 7pm on a work day. Worth it for a Sunday dinner though.

    Reply
  8. Tony Parisi says

    February 9, 2019 at 10:38 am

    Made this dish for dinner with a friend. She absolutely loved it. Very nutritious and flavorful dish.

    Reply
    • Joanna Cismaru says

      February 9, 2019 at 12:48 pm

      Glad you enjoye dit!

      Reply
  9. Mary says

    February 4, 2019 at 2:35 pm

    I loved this recipe! I may omit the couscous the next time to be more keto friendly so I won’t feel guilty eating it for a couple of days! Thank you so much for sharing it!

    Reply
    • Joanna Cismaru says

      February 4, 2019 at 5:26 pm

      My pleasure, glad you liked it!

      Reply
  10. Chiggs says

    October 2, 2018 at 2:46 pm

    This is seriously so good.

    Reply
  11. carolanne says

    August 1, 2018 at 5:54 am

    I doubled this and substituted spinach for kale. My whole family loved it!

    Reply
  12. Myra McMillan says

    June 25, 2018 at 2:20 am

    This recipe is amazingly delicious! One of my favourite dishes at the moment. Thanks for sharing!

    Reply
  13. Denise says

    February 27, 2017 at 10:47 am

    This recipe showed up in my email. I knew I had to try it and I wasn’t wrong. Thank you for sharing it with us, it’s absolutely delicious. I made it for my parents and hubby, didn’t even do a test run and everyone loved it. I mean…really loved it! I did use more of the spice mix, mostly because it accidently spilled into the pot…I’ll use the same amount again. What a wonderful blend of flavours…mm mmm mmm.

    Reply
    • Joanna Cismaru says

      February 27, 2017 at 11:39 am

      I love hearing this, so glad you liked it!!

      Reply
  14. teric says

    February 27, 2017 at 7:26 am

    Wow, thank you sooo much for this recipe. It was fabulous! Every single person in my house loved this, even the 3 and 5 year old! What an enjoyable and satisfying meal. The instructions were very easy to follow and the recipe was easy to put together.

    Reply
    • Fenne Kieken says

      February 27, 2017 at 9:48 am

      Thanks so much for trying the recipe and sharing your comments. We are so glad you liked it

      Reply
  15. Hazel MacDonal says

    February 27, 2017 at 7:15 am

    Hi somehow I missed fire roasted tomatoes. How do I make them, and what could I use instead?

    Reply
    • Fenne Kieken says

      February 27, 2017 at 9:50 am

      We bought the roasted tomatoes in a can or you can roast tomatoes in your oven if you would like. I did find this which will help you with roasting them on your own.
      Heat oven to 160C/140C fan/gas 3. Put the tomatoes on a baking sheet with the garlic and thyme, drizzle over the balsamic vinegar and olive oil, Add some seasoning and roast for 1 hr. Remove and set aside to cool.

      Reply
  16. Sara @ Last Night's Feast says

    February 25, 2017 at 11:21 am

    This looks delicious! Pinning this right now

    Reply
    • Joanna Cismaru says

      February 26, 2017 at 9:42 am

      Thanks Sara!

      Reply
  17. Deborah says

    February 25, 2017 at 7:17 am

    Hi Jo, I love the recipe. What it might lack in authenticity, it makes up for in great flavours that might entice cooks to try the wonderful cuisine of Morocco. I too am a bit of a spice snob…and my friends know it and are always bringing back items from their travels.

    I enjoy your blog so much!

    Reply
    • Joanna Cismaru says

      February 26, 2017 at 9:42 am

      Thanks so much, Deborah!

      Reply
  18. mary says

    February 24, 2017 at 6:17 pm

    Wonderful chicken recipe – I love the pearl couscous so much more than the regular! super use of spices!

    Reply

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I'm Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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