Moroccan Chicken Couscous Bowl
Chicken cooked in bold Morrocan spices, cooked to perfection and served over couscous.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
- 1 1/2 lb Boneless skinless chicken breast chopped
- 1 Tbsp Moroccan spice mix store bought or make your own (see below)
- 1/4 Cup Tomato paste
- 1 Tbsp Olive Oil
- 3/4 Cup Broth
- Salt and pepper, to taste
- 1 Cup Dry couscous
- 1 1/2 Cup Water or broth
- 1 Cucumber diced
- 1 Cup Cherry Tomatoes Cut into quarters
- 1 Red Onion Sliced or diced
- 1/3 Cup Greek yogurt
- 2 Tbsp Fresh Chopped parsley
Moroccan Spice Mix:
- 1 1/2 Tbsp Ground cinnamon
- 1 Tsp Smoked paprika
- 1/2 Tsp Ground ginger
- 1/2 Tsp Ground nutmeg
- 1/2 Tsp Cayenne pepper
- 1/2 Tsp Sea Salt
Bring 1 1/2 cup of salty water or stock to the boil in a saucepan. Once boiling, stir in the 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.
In a large bowl, add chicken, 1 tablespoon Moroccan mix and 1 tablespoon olive oil. Mix well to get combined.
Heat oil in a large skillet over medium-high heat. Add in the chicken and cook for 3-4 minutes until starting to brown but not entirely cooked
Stir in the tomato paste and broth and continue to cook until the sauce thickens and chicken is cooked through 5-7 minutes.
Divide the couscous among 4 bowls, then top with fresh chopped veggies and Moroccan chicken.
Add some yogurt to each bowl and sprinkle fresh chopped parsley. Enjoy!
Calories: 457kcal | Carbohydrates: 46g | Protein: 45g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 109mg | Sodium: 817mg | Potassium: 1148mg | Fiber: 6g | Sugar: 6g | Vitamin A: 1130IU | Vitamin C: 21.1mg | Calcium: 99mg | Iron: 2.5mg