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A close-up shot of the spiced Moroccan chicken and fluffy couscous in a white bowl, ready to be eaten. Highlights the texture of this healthy chicken bowl.

Moroccan Chicken Couscous Bowl (Easy & Authentic Recipe)

Transport your taste buds with this Moroccan Chicken Couscous Bowl! A flavor-packed, healthy, and easy recipe featuring tender spiced chicken, fluffy couscous, and delicious toppings. Perfect for a quick weeknight dinner or meal prep.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Lunch, Main Course
Cuisine: Mediterranean, Moroccan
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

For the Moroccan Chicken
  • 1.5 lbs boneless, skinless chicken breasts cut into 1-inch cubes
  • 2 tbsp olive oil
  • 2 tbsp lemon juice freshly squeezed
  • 3 cloves garlic minced
  • 2 tsp ground cumin
  • 1.5 tsp ground coriander
  • 1 tsp turmeric powder
  • 1 tsp paprika
  • 0.5 tsp ground ginger
  • 0.25 tsp cinnamon
  • 0.5 tsp salt
  • 0.25 tsp black pepper
For the Bowl
  • 1.5 cups couscous
  • 2 cups chicken or vegetable broth boiling
  • 1 can (15 oz) chickpeas rinsed and drained
  • 0.5 cup dried apricots chopped
  • 0.5 cup toasted almonds slivered or chopped
  • 0.25 cup fresh cilantro chopped
  • 2 tbsp fresh mint chopped

Equipment

  • 1 Large Skillet
  • 2 Mixing bowls
  • 1 Heatproof Bowl with Lid

Method
 

Prepare the Chicken
  1. In a medium bowl, combine the chicken pieces, olive oil, lemon juice, minced garlic, cumin, coriander, turmeric, paprika, ginger, cinnamon, salt, and pepper.
  2. Toss well to ensure the chicken is evenly coated. Set aside to marinate for at least 15 minutes.
Cook the Couscous
  1. Place the dry couscous in a large, heatproof bowl. Pour the boiling broth over the couscous, stir once, then cover tightly with a lid or plastic wrap.
  2. Let it stand for 5-7 minutes, or until all the liquid has been absorbed. Once ready, fluff the couscous with a fork.
Cook the Chicken and Assemble
  1. Heat a large skillet or pan over medium-high heat. Add the marinated chicken to the hot skillet.
  2. Cook for 6-8 minutes, stirring occasionally, until the chicken is golden brown and cooked through.
  3. To assemble the bowls, divide the fluffed couscous among four bowls. Top with the cooked Moroccan chicken. Garnish with chickpeas, chopped apricots, toasted almonds, fresh cilantro, and mint. Serve immediately.

Notes

Meal Prep Tip: Store components separately in the fridge for up to 4 days. Reheat or enjoy cold.
Spice it Up: Add a pinch of cayenne pepper to the spice blend or serve with a side of harissa paste for extra heat.
Yogurt Sauce: A simple sauce of Greek yogurt, lemon juice, and a pinch of salt makes a wonderful, cooling topping.