Moroccan Chicken Couscous Bowl

This Moroccan Chicken Couscous Bowl is full of bold, warm flavors and packed with protein and veggies. It’s a great option for an easy lunch, meal prep, or a quick and healthy dinner any night of the week.

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Easy Moroccan Chicken Recipe

Why You will love it

• You will love the Bold Moroccan-inspired flavors.
• This dish is High in protein and so filling. No need to make anything else
• These bowls are great if you are looking for some meal prep ideas.
• It’s ready in under 60 minutes
• Easily customizable with veggies or different grains like quinoa or rice.

How to make Moroccan Chicken

Ingredient Substitutes

• Chicken: I used Boneless skinless chicken breast. Chicken thighs will work here as well, but they are not as lean.
• Tomato paste: Or you may use tomato sauce. You need plain and not flavored.
• Olive Oil: or you can use avocado oil
• Broth: I like using chicken broth or vegetable broth.
• Salt and pepper
• Couscous: You can use dry couscous and cook it. Not sure how? Look through my how-to cook couscous.
• Veggies for the salad: Diced Cucumber, Cherry Tomatoes, Red Onion Sliced
• Greek yogurt is optional, or you can use sour cream.
• Fresh chopped parsley: This can be an option to garnish, or added with the salad mix.
• For the Moroccan Spice Mix: Ground cinnamon, Smoked paprika, Ground ginger, Ground nutmeg, Cayenne pepper, and Sea Salt.

Common Questions

Serving Ideas

• Top the bowls with a spoonful of plain Greek yogurt or yogurt sauce made by mixing some plain yogurt with Lebanese garlic sauce.
• Drizzle with tahini or a light lemon dressing.
• Garnish with fresh chopped cilantro if you like.
• Add toasted almonds or pine nuts for some added crunch.
• Serve with warm pita or flatbread like this garlic naan , on the side.

Storage and Meal Prep Tips

• Store any leftovers in an airtight container in the fridge for up to 4 days.
• Reheat gently in the microwave for 60 seconds or so, or until heated through. Do not reheat the salad portion.
• This dish isn’t ideal for freezing, since couscous can become soft after thawing, and the salad doesn’t freeze well.

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• Chicken Fried Rice Recipe
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4.98 from 34 votes

Moroccan Chicken Couscous Bowl

By: Rena Awada

Skill Level: Intermediate

Servings: 4

Prep: 15 minutes mins

Cook: 30 minutes mins

Total: 45 minutes mins

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This Moroccan chicken couscous bowl is packed with warm spices, tender chicken, and served with couscous and veggies. An easy, healthy recipe perfect for meal prep or quick dinners.

Ingredients

1x2x3x

• ▢ 1 1/2 pounds Boneless skinless chicken breast, chopped to bite sizes
• ▢ 1 tablespoon Moroccan spice mix , store bought or make your own (see below)
• ▢ 1/4 Cup Tomato paste
• ▢ 2 tablespoons Olive Oil, or avocado oil
• ▢ 3/4 Cup Chicken Broth, or vegetable broth
• ▢ Salt and pepper, to taste
• ▢ 1 Cup Dry couscous
• ▢ 1 1/2 Cup Water or broth, to cook the couscous
• ▢ 1 Cucumber , diced
• ▢ 1 Cup Cherry Tomatoes, Cut into quarters
• ▢ 1 Red Onion, Sliced or diced
• ▢ 1/3 Cup Greek yogurt
• ▢ 2 tablespoons Fresh Chopped parsley

Moroccan Spice Mix:

• ▢ 1 1/2 tablespoons Ground cinnamon
• ▢ 1 teaspoon Smoked paprika
• ▢ 1/2 teaspoon Ground ginger
• ▢ 1/2 teaspoon Ground nutmeg
• ▢ 1/2 teaspoon Cayenne pepper
• ▢ 1/2 teaspoon Sea Salt

Instructions

• Bring 1 1/2 cups of salty 1 1/2 Cup Water or broth to the boil in a saucepan. Once boiling, stir in the 1 Cup Dry couscous, place the lid on, and take it off the heat.
• Let the couscous steam until you cook the chicken, then fluff it with a fork.
• Meanwhile, in a bowl, add all the Moroccan spice mix – 1 1/2 tablespoons Ground cinnamon, 1 teaspoon Smoked paprika, 1/2 teaspoon Ground ginger, 1/2 teaspoon Ground nutmeg, 1/2 teaspoon Cayenne pepper, and 1/2 teaspoon Sea Salt. (or you can get store-bought)
• In a large bowl, add 1 1/2 pounds Boneless skinless chicken breast (chopped), 1 tablespoon Moroccan spice mix (you can store the rest), and 1 of the 2 tablespoons Olive Oil. Mix well to get combined.
• Heat the remaining oil in a large skillet over medium-high heat. Add in the seasoned chicken and cook for 3-4 minutes until starting to brown but not entirely cooked.
• Stir in the 1/4 Cup Tomato paste and 3/4 Cup Chicken Broth, and continue to cook until the sauce thickens and the chicken is cooked through, 5-7 minutes. Taste and season with Salt and pepper, to taste.
• In a bowl, add the 1 Cucumber (chopped), 1 Cup Cherry Tomatoes (Cut into quarters), 1 Red Onion (sliced). Give it a quick toss.
• Divide the cooked couscous, the veggies, and the Moroccan chicken among 4 bowls. Then top with 2 tablespoons Fresh Chopped parsley
• Add the 1/3 Cup Greek yogurt (equal amounts to all 4 bowls). Serve and Enjoy!

Notes

• You may use boneless and skinless chicken thighs instead of chicken breasts if you prefer.
• Don’t like couscous, use any other grain like rice, quinoa, or cauliflower rice.
• You can adjust the spice level by adding more or less cayenne pepper.

Nutrition

Calories: 497kcalCarbohydrates: 47gProtein: 47gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.02gCholesterol: 110mgSodium: 657mgPotassium: 1173mgFiber: 6gSugar: 6gVitamin A: 1076IUVitamin C: 22mgCalcium: 108mgIron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course

Cuisine: Moroccan

Tried this recipe?Mention @healthyfitnessmeals or tag #healthyfitnessmeals!