Moroccan Chicken Couscous Bowls
These Moroccan chicken couscous bowls are one of the most satisfying meals I make and they come together so quickly. Warmly spiced chicken over fluffy couscous with marinated chickpeas, diced cucumber and jewel-like pomegranate seeds scattered over the top.
This is part of my 15-minute dinner formula: a quick-cooking protein, an easy starch, a sauce or dressing to bring it together and no-cook vegetables for freshness. The Moroccan spice blend on the chicken does all the heavy lifting and the marinated chickpeas add a boost of protein and fiber.
Ingredients and Substitutions
- Chicken breasts or boneless thighs. Sliced into thin cutlets or pounded flat so they cook quickly and evenly.
- Moroccan spice blend. A mix of cumin, coriander, smoked paprika, turmeric, garlic powder, salt and pepper.
- Olive oil.
- Couscous. Regular couscous cooks super quickly so make sure you’re not using pearl or Israeli couscous.
- Canned chickpeas.
- Olive oil.
- Lemon juice. Fresh squeezed.
- Salt and black pepper.
- Cucumber.
- Pomegranate seeds.
- Optional: Fresh herbs. Chopped mint, parsley or cilantro (or all three) add freshness and color. Mint is particularly good with Moroccan flavors. Crumbled feta. Salty, creamy feta scattered over the top adds another flavor dimension and more protein. A dollop of Greek yogurt or tzatziki. Cool, tangy yogurt on the side ties the whole bowl together and adds creaminess. Toasted almonds or pine nuts. A handful of toasted nuts adds crunch and richness. Scatter them over the top just before serving. A drizzle of honey. A light drizzle over the finished bowl adds a subtle sweetness that plays beautifully with the warm spices and the tart pomegranate. Not traditional but delicious.
How to Make Moroccan Chicken Couscous Bowls
Step 1: Season the chicken. Pat the chicken dry and slice into thin cutlets to ensure cook quicking. Rub generously with the Moroccan spice blend (or ras el hanout), salt and a drizzle of olive oil. Make sure every surface is coated. The spice rub should be visible and generous, not a light dusting.
Step 2: Start the couscous. Place the couscous in a bowl. Pour over boiling water or chicken stock (the ratio is equal parts couscous to liquid). Add a pinch of salt and a small drizzle of olive oil. Cover with a plate or cling film and set aside.
Step 3: Marinate the chickpeas. While the couscous steeps, drain and rinse the chickpeas. Toss with olive oil, lemon juice, salt and pepper. Set aside. That’s it.
Step 4: Cook the chicken. Heat a generous splash of olive oil in a skillet over medium-high heat. When the oil is shimmering, add the chicken. Cook for 3 to 4 minutes per side until golden brown and cooked through. Remove from the pan and let rest for 2 minutes before slicing.
Step 5: Prep the toppings. While the chicken rests, dice the cucumber and deseed the pomegranate (or open the pre-prepared punnet). Chop any fresh herbs you’re using.
Step 6: Fluff and assemble. Uncover the couscous and fluff with a fork, breaking up any clumps. The grains should be light and separate. Pile the couscous into bowls. Arrange the sliced chicken on top. Spoon the marinated chickpeas alongside. Scatter the cucumber and pomegranate seeds generously over everything. Finish with fresh herbs, feta, nuts or yogurt if using.
How to Store
- Assembled bowls keep for 1 day in the fridge but the couscous dries out and the pomegranate softens. Best eaten fresh.
- The components store separately. Cooked chicken keeps for 3 to 4 days. Cooked couscous keeps for 3 to 4 days. Marinated chickpeas keep for 3 to 4 days. Prep ahead and assemble fresh each day.
- Meal prep approach. Cook the chicken and couscous on Sunday. Store the marinated chickpeas in a jar. Each day, assemble a fresh bowl and add the cucumber, pomegranate and herbs at the last minute. The warm components can be reheated or eaten at room temperature.
Ingredients
- 1 lb (500g) chicken breasts
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- 2 tsp smoked paprika
- 2 tsp salt
- 1 tsp garlic powder
For the couscous
- 1½ cups couscous
- 1½ cups boiling water
- 1 tsp salt
For the marinated chickpeas
- 1 can chickpeas drained and rinsed
- 2 tsp olive oil
- juice of ½ lemon
- 1 tsp salt
For the bowls
- chopped cucumber
- pomegranate rubies
- lemon juice for squeezing
Instructions
- Slice each piece of chicken into two thin cutlets. Place into a large bowl.
- Add a glug of olive oil and the spices then mix until combined.
- Place couscous in a bowl. Pour over equal parts boiling stock or water. Add salt. Cover and set aside for 5 minutes.
- Drain and rinse chickpeas. Toss with olive oil, lemon juice, salt and pepper. Set aside.
- Heat olive oil in a skillet over medium-high heat. Cook chicken for 3 to 4 minutes per side until golden and cooked through. Rest 2 minutes, then slice.
- Fluff couscous with a fork. Pile into bowls. Top with sliced chicken, marinated chickpeas, diced cucumber and pomegranate seeds. Finish with fresh herbs.