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Moroccan Chicken Couscous Bowl

5 from 1 vote
This Moroccan Chicken Couscous Bowl recipe is a must-try for anyone looking for a delicious and satisfying meal.
Print Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Servings: 8 Servings
Course: Dinner, Lunch, Side Dish
Cuisine: Moroccan
Calories: 487
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
  • 2 tablespoons olive oil
  • 1 large onion chopped
  • 4 garlic cloves minced
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cinnamon
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups chicken broth
  • 2 cups canned chickpeas drained and rinsed
  • 1 cup chopped dried apricots
  • 1/2 cup golden raisins
  • 1/2 cup sliced almonds toasted
  • 1/2 cup chopped fresh cilantro
  • 2 cups cooked couscous

Equipment

  • Large skillet or Dutch oven
  • Cutting board
  • Chef's knife
  • Measuring cups and spoons
  • Wooden spoon or spatula
  • Large pot for cooking couscous
  • Serving platter or individual bowls for serving

Method
 

  1. In a large skillet or Dutch oven, heat olive oil over medium-high heat.
  2. Add chicken and cook until browned on all sides, about 8-10 minutes. Remove chicken from the skillet and set aside.
  3. In the same skillet, add onion and garlic, and sauté until softened, about 5 minutes.
  4. Add cumin, coriander, cinnamon, paprika, cayenne pepper, salt, and black pepper, and stir until fragrant, about 1-2 minutes.
  5. Add chicken broth and bring to a boil. Reduce heat and let simmer for 10 minutes.
  6. Add chickpeas, apricots, and raisins to the skillet and stir to combine. Add cooked chicken back into the skillet and continue to simmer for another 10-15 minutes, until chicken is cooked through.
  7. While the chicken mixture is simmering, prepare the couscous according to package instructions.
  8. Serve the chicken mixture over the couscous, and garnish with toasted almonds and fresh cilantro.

Notes

Tips and Tricks

Cut the chicken into uniform 1-inch pieces to ensure even cooking.
Toast the sliced almonds in a dry skillet over medium heat until golden brown and fragrant, stirring frequently to prevent burning.
Use pre-chopped onions and garlic to save time.
Make the couscous ahead of time and reheat before serving.