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A shallow white ceramic bowl containing a deconstructed Moroccan Chicken Couscous Bowl with golden couscous and charred chicken.

Moroccan Chicken Couscous Bowl: The Ultimate Spiced Mediterranean Power Meal

A vibrant, deconstructed Moroccan Chicken Couscous Bowl featuring golden-yellow steamed couscous, perfectly charred spiced chicken, and a crisp cucumber-tomato salad finished with a creamy white yogurt drizzle and a dusting of tart red sumac.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 2 bowls
Course: Dinner, Lunch
Cuisine: Mediterranean, Moroccan
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Spiced Chicken
  • 2 large Chicken Breasts boneless and skinless
  • 2 tbsp Olive Oil divided
  • 1 tsp Ground Sumac for rub and garnish
Golden Couscous
  • 1 cup (170g) Couscous instant or traditional
  • 1 cup (240ml) Water or Broth
  • 1/2 tsp Turmeric for golden color
Fresh Toppings
  • 1 cup (150g) English Cucumber diced
  • 1 cup (150g) Cherry Tomatoes diced
  • 1/4 cup (40g) Red Onion finely chopped
  • 1/2 cup (120ml) Plain Greek Yogurt thinned for drizzling
  • 1/4 cup (10g) Fresh Cilantro chopped

Equipment

  • 1 Cast Iron Skillet Used for searing the chicken.
  • 1 Saucepan with Lid For steaming the couscous.
  • 1 Chef's Knife For dicing vegetables.

Method
 

Cook the Grains
  1. Bring water and turmeric to a boil. Stir in couscous, cover, and remove from heat for 5 minutes. Fluff with a fork to achieve a golden-yellow color.
Prepare and Sear Chicken
  1. Pat chicken dry and coat with salt, pepper, and sumac rub.
  2. Heat oil in skillet. Sear chicken for 6 minutes per side until a dark golden-brown charred crust forms.
Assemble the Bowl
  1. Dice cucumber, tomatoes, and onion. Toss with a pinch of salt.
  2. Place couscous in bowls. Top with fanned chicken slices and salad. Drizzle yogurt sauce in a zigzag pattern and garnish with cilantro and sumac.

Notes

Always pat the chicken dry before adding the spice rub to ensure a crisp sear.
Thin the Greek yogurt with a splash of lemon juice for a tangier zigzag drizzle.