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A close-up view of the Moroccan chicken and chickpea stew being served over a bed of fluffy couscous. The rich, savory sauce and tender ingredients are highlighted, showcasing the texture of this healthy couscous bowl.

Moroccan Chicken Couscous Bowl: Authentic Flavor, Weeknight Simple

This Moroccan Chicken Couscous Bowl features tender, spiced chicken and vegetables in a savory sauce over fluffy couscous. An easy, flavor-packed weeknight dinner that brings the aromatic taste of North Africa to your table in under an hour.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Moroccan, North African
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

For the Moroccan Chicken
  • 1.5 lbs boneless, skinless chicken breasts or thighs cut into 1-inch cubes
  • 2 tbsp olive oil
  • 1 large yellow onion chopped
  • 3 cloves garlic minced
  • 2 medium carrots peeled and sliced
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp turmeric powder
  • 1/2 tsp ground ginger
  • 1/2 tsp cinnamon
  • 1/4 tsp cayenne pepper or to taste
  • 1 tbsp tomato paste
  • 2 cups chicken broth
  • 1 can (15 oz) chickpeas rinsed and drained
  • 1/2 cup dried apricots halved
  • Salt and freshly ground black pepper to taste
For the Couscous & Garnish
  • 1.5 cups couscous
  • 2 cups vegetable or chicken broth
  • 1 tbsp butter or olive oil
  • 1/4 cup fresh cilantro or parsley chopped, for garnish
  • 1/4 cup toasted slivered almonds for garnish
  • Lemon wedges for serving

Equipment

  • 1 Large skillet or Dutch oven
  • 1 Small saucepan
  • 1 Mixing bowls

Method
 

  1. In a small bowl, combine cumin, coriander, turmeric, ginger, cinnamon, cayenne, salt, and pepper. Pat the chicken pieces dry and toss them in the spice mixture until evenly coated.
  2. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the spiced chicken and cook until browned on all sides, working in batches if necessary. Remove the chicken from the skillet and set aside.
  3. In the same skillet, add the chopped onion and sauté for 5 minutes until softened. Add the minced garlic and cook for 1 minute more until fragrant. Stir in the tomato paste and cook for 1 minute.
  4. Pour in the chicken broth, scraping the bottom of the pan to release any browned bits. Bring to a simmer. Return the chicken to the pan, along with the carrots, chickpeas, and dried apricots. Reduce heat to low, cover, and simmer for 15-20 minutes until chicken is cooked through and carrots are tender.
  5. While the chicken simmers, bring 2 cups of broth and the butter to a boil in a small saucepan. Once boiling, remove from heat, stir in the couscous, cover, and let stand for 5-7 minutes. Fluff with a fork before serving.
  6. Divide the fluffy couscous among four bowls. Top with the Moroccan chicken mixture and plenty of sauce. Garnish with fresh cilantro, toasted almonds, and a squeeze of fresh lemon juice. Serve immediately.

Notes

Tip 1: For a deeper flavor, allow the chicken to marinate in the spice blend for at least 30 minutes before cooking.
Tip 2: Ensure you fluff the couscous with a fork after it has rested; this prevents it from clumping.
Tip 3: The chicken stew can be made ahead of time and stored in the fridge for up to 3 days. The flavors will deepen overnight.