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Moroccan Chicken Couscous Bowl Recipe

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A vibrant and flavorful Moroccan Chicken Couscous Bowl featuring tender spiced chicken, fluffy couscous, fresh vegetables, and a creamy yogurt topping. This quick and easy 45-minute recipe combines aromatic Moroccan spices with wholesome ingredients for a delicious and balanced meal perfect for any night of the week.

Ingredients

Chicken and Spice Mix

  • 1 1/2 pounds Boneless skinless chicken breast, chopped into bite sizes
  • 1 tablespoon Moroccan spice mix (store-bought or homemade)
  • 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
  • 2 tablespoons Olive oil (or avocado oil), divided
  • 1/4 Cup Tomato paste
  • 3/4 Cup Chicken broth (or vegetable broth)
  • Salt and pepper, to taste

Couscous

  • 1 Cup Dry couscous
  • 1 1/2 Cup Water or broth (to cook the couscous)

Vegetables and Toppings

  • 1 Cucumber, diced
  • 1 Cup Cherry tomatoes, quartered
  • 1 Red onion, sliced or diced
  • 1/3 Cup Greek yogurt
  • 2 tablespoons Fresh chopped parsley

Instructions

  1. Cook the Couscous: Bring 1 1/2 cups of salted water or broth to a boil in a saucepan. Once boiling, stir in the dry couscous, remove from heat, cover with a lid, and let it steam until the chicken is cooked. After steaming, fluff the couscous with a fork to separate the grains.
  2. Prepare the Moroccan Spice Mix: In a bowl, combine ground cinnamon, smoked paprika, ground ginger, ground nutmeg, cayenne pepper, and sea salt to create the Moroccan spice mix, or use a store-bought version.
  3. Season the Chicken: In a large bowl, toss the chopped chicken breast with 1 tablespoon of the Moroccan spice mix and 1 tablespoon of olive oil until well coated.
  4. Cook the Chicken: Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 3-4 minutes until it begins to brown but is not fully cooked.
  5. Add Tomato Paste and Broth: Stir in the tomato paste and chicken broth, then continue cooking the chicken in the sauce for 5-7 minutes until the sauce thickens and the chicken is fully cooked. Season with salt and pepper to taste.
  6. Prepare the Veggies: In a bowl, combine diced cucumber, quartered cherry tomatoes, and sliced red onion. Toss gently to mix.
  7. Assemble the Bowls: Divide the cooked couscous, vegetable mixture, and Moroccan chicken evenly among 4 bowls. Top each bowl with fresh chopped parsley.
  8. Add Yogurt: Spoon equal amounts of Greek yogurt onto each bowl, serving as a cooling and creamy contrast to the spiced chicken.
  9. Serve and Enjoy: Serve the Moroccan Chicken Couscous Bowls warm and enjoy a balanced meal of savory spices, fresh veggies, and fluffy couscous.

Notes

  • You can substitute chicken broth with vegetable broth for a lighter flavor.
  • Adjust the cayenne pepper amount to control the spiciness of the dish.
  • If you prefer, use avocado oil instead of olive oil for cooking.
  • Leftover couscous can be stored separately and reheated with a splash of broth or water to maintain fluffiness.
  • The yogurt adds creaminess and balances the spices; use a dairy-free yogurt for a dairy-free variation.

Find it online: https://recipethrive.com/moroccan-chicken-couscous-bowl-recipe/