Ingredients
Moroccan-Spiced Chicken:
- 1.5 pounds boneless, skinless chicken breasts (about 3 medium breasts), cut into 1-inch cubes
- 2 tablespoons olive oil, divided
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon paprika
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon turmeric
- 1 teaspoon salt
- ½ teaspoon black pepper, freshly ground
- 3 cloves garlic, minced
Fluffy Pearl Couscous:
- 1½ cups pearl (Israeli) couscous
- 2 cups low-sodium chicken broth (or vegetable broth)
- 1 tablespoon butter or olive oil
- Pinch of salt
Roasted Vegetables:
- 1 medium red bell pepper, diced
- 1 medium zucchini, diced
- 1 cup cherry tomatoes, halved
- 1 small red onion, sliced
- 1 tablespoon olive oil
- Salt and pepper to taste
Toppings & Garnish:
- ½ cup crumbled feta cheese
- ¼ cup fresh cilantro, chopped
- ¼ cup toasted slivered almonds
- 2 tablespoons dried cranberries or golden raisins
- Lemon wedges for serving
- Optional: 2 tablespoons tahini sauce or Greek yogurt
Instructions
- Prepare and season chicken: Pat chicken breasts dry with paper towels and cut into 1-inch cubes. In a medium bowl, combine cumin, coriander, paprika, cinnamon, ginger, turmeric, salt, black pepper, minced garlic, and 1 tablespoon olive oil to create a spice paste. Add chicken cubes and toss thoroughly until evenly coated. Let marinate while prepping vegetables (minimum 5-10 minutes).
- Roast the vegetables: Preheat oven to 425°F (220°C). On a large rimmed baking sheet, combine diced bell pepper, zucchini, halved cherry tomatoes, and sliced red onion. Drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss until vegetables are coated. Spread in a single layer. Roast for 15-20 minutes, stirring once halfway through, until tender with slightly charred edges.
- Cook pearl couscous: While vegetables roast, bring 2 cups chicken broth to a boil in a medium saucepan over high heat. Add pinch of salt and 1 tablespoon butter or olive oil. Add pearl couscous, stir once, reduce heat to medium-low, and cover. Simmer gently for 10 minutes without lifting the lid. Remove from heat and let stand covered for 5 additional minutes. Fluff with a fork before serving.
- Cook spiced chicken: Heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering (about 30 seconds). Add marinated chicken in a single layer without overcrowding the pan. Cook undisturbed for 3-4 minutes on the first side to develop a golden-brown crust. Flip each piece and cook additional 3-4 minutes until golden brown on all sides and internal temperature reaches 165°F. Total cooking time is 8-12 minutes.
- Assemble bowls: Divide fluffy pearl couscous among 4 wide, shallow bowls (about 1 cup per serving). Arrange spiced chicken pieces on one side of each bowl in a neat section. Add roasted vegetables to another section, maintaining the colorful presentation. Top with crumbled feta cheese, fresh chopped cilantro, toasted slivered almonds, and dried cranberries scattered over the entire bowl. Serve with lemon wedges on the side. Drizzle with tahini sauce or add a dollop of Greek yogurt if desired. Squeeze fresh lemon juice over the bowl just before eating to brighten all the flavors.
Notes
Ingredient Substitutions:
- Chicken: Use boneless thighs (more forgiving), turkey breast, or firm tofu/tempeh for vegetarian
- Couscous: Substitute quinoa (15 min cook time), bulgur wheat, brown rice, farro, orzo, or cauliflower rice for low-carb
- Regular couscous: Use 1½ cups with 1½ cups boiling liquid, remove from heat, cover, steam 5 minutes (no simmering)
- Vegetables: Add or swap cauliflower, sweet potato, eggplant, mushrooms, or chickpeas
- Cheese: Use goat cheese, plant-based feta, or omit entirely
- Nuts: Substitute pine nuts, pistachios, walnuts, or pumpkin seeds
- Herbs: Use fresh parsley or mint instead of cilantro
Storage & Meal Prep:
- Store components separately in airtight containers in refrigerator for 4-5 days
- Chicken stores 4-5 days; couscous 4-5 days; vegetables 3-4 days
- Add fresh toppings only when serving to maintain texture
- Freeze chicken and couscous up to 3 months (vegetables become softer when frozen)
- Assemble complete bowls without toppings for grab-and-go meal prep
Reheating Instructions:
- Microwave: Place portion in bowl, add 1-2 tablespoons broth, cover with damp paper towel, heat 2-3 minutes at 70% power
- Stovetop: Combine components in skillet with splash of broth, cover, heat over medium-low 5-7 minutes
- Always add fresh toppings after reheating
Make-Ahead Tips:
- Marinate chicken up to 24 hours in advance for deeper flavor
- Chop vegetables 2-3 days ahead and store in containers
- Mix spice blend in advance and store in small jar
- Toast nuts in batches and store airtight up to 2 weeks
- Cook all components Sunday for easy weekday meals
Variations:
- Vegan: Use crispy roasted chickpeas or marinated tempeh instead of chicken, vegetable broth, omit feta or use plant-based
- Keto/Low-Carb: Replace couscous with cauliflower rice, omit dried fruit, add avocado
- Gluten-Free: Use quinoa or rice instead of couscous, verify all spices are certified GF
- Extra Spicy: Add ½-1 teaspoon cayenne to chicken or serve with harissa paste
- Kid-Friendly: Reduce warm spices, increase sweetness with extra dried fruit or honey drizzle
Pro Tips:
- Cut chicken into uniform cubes for even cooking
- Don’t skip the marinating time—even 10 minutes helps
- Use instant-read thermometer to prevent overcooking (165°F exactly)
- Toast almonds in dry pan 3-5 minutes for enhanced flavor
- Squeeze lemon just before eating for maximum brightness
- For crispy chickpea variation: toss drained chickpeas with same spice blend, roast at 425°F for 25-30 minutes
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Braising, Stovetop
- Cuisine: Moroccan
- Diet: Gluten-containing, High-Protein