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Moroccan chicken couscous bowl

Moroccan Chicken Couscous Bowl

Chicken cooked in bold Morrocan spices, cooked to perfection and served over couscous.  
Course Main Course
Cuisine Moroccan
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Calories 457kcal
Author Rena


  • 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