Go Back
+ servings
Print Recipe Add to Collection
4.63 from 53 votes

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.
Prep Time10 mins
Cook Time1 hr 20 mins
Total Time1 hr 30 mins
Course: Dinner, Lunch, Main Course
Cuisine: Moroccan
Keyword: chicken couscous, couscous recipe, moroccan couscous
Servings: 8
Calories: 419kcal


  • 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


  • 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.


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.


Calories: 419kcal | Carbohydrates: 47g | Protein: 38g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 73mg | Sodium: 478mg | Potassium: 754mg | Fiber: 6g | Sugar: 9g | Vitamin A: 3740IU | Vitamin C: 44.4mg | Calcium: 129mg | Iron: 4.2mg