This quick and easy Moroccan Chicken Couscous dish is full of big flavors. You'll love the delicious blend of spices, tender grilled chicken, fluffy vegetable couscous and harissa yogurt sauce.
This Moroccan Chicken Couscous recipe is a testament to the rich tapestry of flavors and aromas found in Moroccan cuisine. With its tantalizing blend of spices, tender chicken, and fluffy couscous, this dish offers a culinary journey that's both comforting and flavorful. All topped with a garlic harissa yogurt sauce. Bliss.
Whether you're craving a hearty weeknight meal or looking to impress guests, this recipe is sure to hit the spot.
Enjoy it warm or cold as a tasty picnic or party food.
We love that from the fiery kick of harissa to the sweetness of dried apricots, every element of this dish brings a great flavor and texture.
If you love healthy, bold chicken dishes from around the world, then be sure to also try this Spanish Chicken Stew or Chicken Shawarma Salad.
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Why You'll Love This Recipe
- It's a flavorful twist on traditional chicken dishes, bringing the exotic taste of Morocco to your table.
- The combination of spices, vegetables, and couscous offers a balanced and satisfying meal.
- It's easy to prepare and perfect for busy weeknights or lazy weekends.
- The versatility of this recipe allows for customization to suit your taste preferences and dietary needs.
Ingredients
You only need simple pantry ingredients for this recipe!
- Chicken breasts: Tender and juicy, chicken breasts are the perfect protein base for this dish. You can also use chicken thighs for a richer flavor.
- Greek yogurt: Creamy and tangy, Greek yogurt forms the base of the harissa sauce, adding a refreshing contrast to the spices.
- Harissa paste: A North African chili paste, harissa adds a fiery kick and depth of flavor to the sauce. Adjust the amount according to your spice tolerance.
- Couscous: A staple of Moroccan cuisine, couscous is light, fluffy, and absorbs the flavors of the dish beautifully. You can use whole wheat couscous for added nutrition.
- Dried apricots: The dried fruit add sweetness and texture to the couscous, balancing the savory elements of the dish.
- Bell pepper, zucchini, and onion: These colorful vegetables provide freshness, crunch, and a burst of flavor to the couscous.
- Olive oil: Used for both marinating the chicken and cooking the vegetables, olive oil adds richness and depth to the dish.
- Ground cumin, ground coriander, paprika, ground turmeric, ground cinnamon: A blend of aromatic spices that infuses the chicken with warmth and depth of flavor.
- Lemon juice: Adds brightness and acidity to the harissa sauce, balancing the richness of the yogurt.
- Garlic: Crushed garlic lends its pungent aroma and flavor to the harissa sauce, enhancing its complexity.
See the recipe card for quantities and method.
How to make Moroccan Chicken Couscous
Follow these step-by-step instructions, then scroll down for the full ingredients list and method.
Scroll down for the full ingredients list and method.
In a large bowl or ziploc bag, mix the oil, water, cumin, coriander, paprika, turmeric, and cinnamon.
Add the chicken breasts and coat them in the mixture. Set aside to marinade (use immediately or refrigerate for 1 hour or overnight).
Make the sauce by mixing all ingredients together in a bowl. Set aside.
Heat the oil in a large pan over a medium heat. Add the onion and bell pepper and cook, stirring often, for 2-3 minutes. Set aside.
Heat the skillet (or grill pan), with 1 tablespoon olive oil, over a medium/high heat. Add the chicken breasts and cook for 4-5 minutes on each side until cooked through - reaching an internal temperature of 165°F. Once cooked, transfer to a plate and set aside for 5 minutes to rest.
Add the couscous and apricots to a bowl. Stir in the hot chicken stock, then cover and set aside for 10 minutes for the couscous to absorb the liquid.
Fluff with a fork, then stir in the cooked onions and peppers.
Slice the cooked chicken, and serve on the couscous. Drizzle with the yogurt sauce, and sprinkle with chopped parsley.
Serving Suggestions
- Serve warm, or cold as a salad.
- Garnish with chopped parsley and flaked almonds for a fresh and crunchy finish.
- Serve with lemon wedges on the side for a squeeze of tangy citrus flavor.
- Accompany with a side of warm pita bread, Moroccan Flatbread, or naan for a complete meal. Or try with Outback Steakhouse Bread.
Variations
- Vegetarian option: Substitute the chicken with chickpeas or tofu for a hearty vegetarian version.
- Spicy twist: Increase the amount of harissa paste for an extra fiery kick.
- Nutty addition: Toasted pine nuts or pistachios can be sprinkled over the couscous for added crunch and flavor.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 2-3 days. Reheat gently in the microwave or on the stovetop until warmed through.
More Chicken Dinner Recipes
Recipe Tips
- Marinate the chicken for at least 1 hour or overnight for maximum flavor infusion.
- Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F for safe consumption.
- Fluff the couscous with a fork after cooking to ensure light and fluffy texture.
- Customize the spice blend to suit your taste preferences, adding more or less of each spice as desired.
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📖 Recipe
Moroccan Chicken Couscous
Equipment
- Bowl
- Skillet
Ingredients
For the chicken
- 1 tablespoon olive oil
- 1 tablespoon water
- 1 teaspoons ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon paprika
- ¼ teaspoon ground turmeric
- ¼ teaspoon ground cinnamon
- 16 ounces boneless skinless chicken breasts
For the harissa sauce
- 1 cup plain Greek yogurt
- 2 teaspoons harissa paste
- 2 teaspoons lemon juice
- 1 clove garlic crushed
- Pinch salt and pepper
For the fruity couscous
- 1 tablespoon olive oil
- 1 red onion diced
- 1 yellow or orange bell pepper deseeded and diced
- 1 zucchini diced
- 2 cups couscous
- 8 dried apricots pitted and chopped
- 1 ¾ cups hot chicken stock/broth
To serve
- ¼ cup chopped parsley
- Lemon wedges
Instructions
- In a large bowl or ziploc bag, mix the oil, water, cumin, coriander, paprika, turmeric, and cinnamon. Add the chicken breasts and coat them in the mixture. Set aside to marinade (use immediately or refrigerate for 1 hour or overnight).
- Make the sauce by mixing all ingredients together in a bowl. Set aside.
- Heat the oil in a large skillet or grill pan over a medium/high heat. Add the onion, zucchini, and bell pepper and cook, stirring often, for 2-3 minutes or until softened. Set aside.
- Heat the skillet or grill pan, with 1 tablespoon olive oil, over a medium/high heat. Add the chicken breasts and cook for 4-5 minutes on each side until cooked through - reaching an internal temperature of 165°F. Once cooked, transfer to a plate and set aside for 5 minutes to rest.
- Meanwhile, add the couscous and apricots to a bowl. Stir in the hot chicken stock, then cover and set aside for 10 minutes for the couscous to absorb the liquid. Fluff with a fork, then stir in the cooked vegetables.
- Slice the cooked chicken, and serve on the couscous. Drizzle with the yogurt sauce, and sprinkle with chopped parsley.
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
Sky
It was yummy! Will make again.
Justine
This is great! Loved the flavors and it was a huge hit at our house.
TAYLER ROSS
I made this chicken couscous for dinner last night and it was incredible! Super flavorful and easy to make
Beth
This is one of my new favorite chicken recipes. I love the seasonings, and the couscous is perfect.