Moroccan Chicken Couscous Bowl
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.
Servings: 4
Ingredients
- 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: 497kcal | Carbohydrates: 47g | Protein: 47g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 110mg | Sodium: 657mg | Potassium: 1173mg | Fiber: 6g | Sugar: 6g | Vitamin A: 1076IU | Vitamin C: 22mg | Calcium: 108mg | Iron: 3mg