If you love vibrant, cozy meals packed with warming spices and fresh flavors, then you’re going to adore this Moroccan Chicken Couscous Recipe. I absolutely love how this dish combines tender, juicy chicken with perfectly toasted couscous and a medley of vegetables all infused with authentic North African spices. Trust me, once you try it, you’ll want to make it again and again!
Why You’ll Love This Recipe
- Authentic Flavors: The Ras el Hanout and cinnamon bring a fragrance that instantly transports you to Moroccan streets.
- Easy One-Pan Dinner: You bake both chicken and veggies together, making cleanup a breeze.
- Comforting Yet Light: It’s hearty but not heavy, perfect for family dinners or meal prep.
- Versatile to Customize: You can swap veggies, adjust spices, or toss in sweet raisins for a pop of flavor.
Ingredients You’ll Need
Every ingredient here plays a role in balancing the rich, spiced chicken and fluffy couscous. When shopping, I recommend looking for quality spices like Ras el Hanout and fresh herbs that really make the difference.
- Extra virgin olive oil: Adds richness and helps the spices infuse beautifully into the chicken and couscous.
- Red wine vinegar: Balances the sweetness and spices with a subtle tang.
- Tomato paste: Brings depth and a slight acidity to the chicken marinade.
- Garlic: Freshly minced for that punchy aroma and flavor.
- Ras el Hanout: This Moroccan spice blend is the star—warm, aromatic, and complex.
- Ground cinnamon: Adds a sweet-spicy warmth; we use it in both the chicken and couscous.
- Ground ginger: Brings subtle heat and earthiness.
- Chicken thighs (boneless, skinless): Perfectly juicy and forgiving for baking, I use them over breasts every time.
- Kosher salt and black pepper: Essential for seasoning throughout the recipe.
- Carrots: Chunky pieces add sweetness and texture.
- Celery ribs: Adds a fresh crunch and balances the sweetness of other veggies.
- Red onion: Sliced thick for roasting to caramelized perfection.
- Raisins (optional): I like the occasional sweet surprise they bring.
- Couscous: Light and fluffy, it soaks up all those wonderful pan juices.
- Fresh parsley: Brightens the dish with herbal freshness just before serving.
- Water or chicken broth: For cooking the couscous, broth adds an extra flavor boost if you have it on hand.
Variations
I’m all about making recipes your own, so feel free to tweak the vegetables or spices to match your pantry or mood. Here’s what I often do to keep things fun and suited to different tastes.
- Vegetable swaps: I sometimes add diced butternut squash or sweet potatoes for extra sweetness and texture.
- Spice level: If you like things a little spicy, toss in a pinch of cayenne or harissa paste to the chicken rub.
- Protein options: While chicken thighs are my go-to, you can also use bone-in thighs or even lamb if you want a richer flavor.
- Raisin alternative: If you don’t like raisins, dried apricots chopped finely add a lovely fruity touch.
How to Make Moroccan Chicken Couscous Recipe
Step 1: Whisk Together the Magical Spice Rub
Start by mixing the extra virgin olive oil, red wine vinegar, tomato paste, minced garlic, Ras el Hanout, cinnamon, and ground ginger in a small bowl. This blend is what gives your chicken that beautiful Moroccan flavor. I love this step because the smell alone gets my kitchen buzzing with excitement.
Step 2: Season and Coat the Chicken
Pat your chicken thighs dry with paper towels—this helps the seasoning stick and ensures better browning. Season both sides with kosher salt and black pepper. Pour about three-quarters of your spice rub over the chicken and toss gently to coat every piece well. Don’t skip the drying step; it really makes a difference in texture.
Step 3: Toss the Vegetables in the Remaining Rub
In a mixing bowl, add your chopped carrots, celery, and red onion. Season with salt and pepper, then pour in the rest of the seasoning rub. Toss everything to evenly coat—this ensures that the veggies soak up all those gorgeous spices while roasting.
Step 4: Bake Chicken and Vegetables Together
Spread the chicken and veggies in a large rimmed baking pan or sheet pan so they have space to roast, not steam. Bake at 425°F (220°C) for 40 to 45 minutes until the chicken is cooked through and the vegetables are tender and caramelized at the edges. The smell when you pull it out of the oven is incredible—my family always starts gathering around the kitchen then!
Step 5: Toast and Prepare the Couscous
While the chicken roasts, boil your water or broth. In a saucepan, heat olive oil over medium heat and add the couscous. Toast it by stirring frequently until it turns a lovely golden brown. This toasting step adds a nutty flavor that I never skip. Season with salt and ½ teaspoon of ground cinnamon. Pour in the boiling water, immediately turn off the heat, and cover the pan. Let it sit undisturbed for 10 minutes to absorb all that lovely liquid.
Step 6: Fluff and Assemble
Fluff the couscous with a fork and stir in fresh chopped parsley for brightness. Once your chicken is out of the oven, spoon the fluffy couscous around and between the chicken pieces in the pan, letting it soak up the flavorful juices for about 5 minutes. Finish by sprinkling over some raisins if you’re using them—they add such a wonderful sweet contrast.
Pro Tips for Making Moroccan Chicken Couscous Recipe
- Dry Your Chicken Well: Patting the chicken dry before marinating ensures the rub sticks and helps with better browning in the oven.
- Toast Couscous First: Toasting the couscous in olive oil adds a subtle nutty note and gives it a lovely texture instead of mushy grains.
- Use Bone-In for More Flavor: If you want extra depth, bone-in thighs work great but increase the cooking time by 10 minutes.
- Don’t Rush the Couscous: Let it absorb all the liquid with the heat off and covered—that’s the secret to fluffy couscous every time.
How to Serve Moroccan Chicken Couscous Recipe
Garnishes
I usually top the dish with chopped fresh parsley to brighten things up and sprinkle on a few toasted almonds for crunch. Sometimes I add a few more raisins for sweetness or a squeeze of fresh lemon juice—this little zing just lifts the whole meal.
Side Dishes
Though this recipe is a complete meal, I often serve it alongside a simple cucumber and mint yogurt salad or a crisp green salad with lemon vinaigrette. These fresh sides balance the warm spices and keep the meal feeling light and refreshing.
Creative Ways to Present
For supper parties, I love serving this Moroccan Chicken Couscous Recipe family-style on a large platter lined with lettuce leaves or banana leaves. The colorful veggies and garnishes really shine, and guests can help themselves. It feels festive and authentic, perfect for cozy gatherings.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge, separating the chicken and couscous when possible to keep the textures optimal. They stay good for up to 3 days, making great lunches or quick dinners the next day.
Freezing
I’ve frozen this dish successfully a couple of times—just cool everything completely before transferring to freezer-safe containers. Thaw overnight in the fridge, then reheat gently on the stove or in the oven. The spices hold up beautifully, making it a fantastic make-ahead meal.
Reheating
To reheat, I prefer warming the chicken and veggies in the oven at a moderate temperature to keep the skin nice, while gently reheating the couscous in a covered pan with a splash of water or broth so it doesn’t dry out. Stir and fluff just before serving for best results.
FAQs
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What is Ras el Hanout and can I substitute it?
Ras el Hanout is a Moroccan spice blend typically made from a mix of warm spices like cumin, coriander, cinnamon, ginger, and more. If you can’t find it, you can mix your own blend using these spices or simply use a combination of cumin, cinnamon, and paprika as a decent substitute.
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Can I use chicken breasts instead of thighs?
Yes, you can use boneless chicken breasts, but keep in mind they tend to dry out more easily. Reduce the baking time slightly and watch carefully to keep them juicy.
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Is this recipe gluten-free?
Traditional couscous is made from wheat, so it’s not gluten-free. However, you can swap in gluten-free alternatives like quinoa or millet to keep this dish gluten-friendly.
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How do I get the couscous really fluffy?
To achieve fluffy couscous, be sure to toast the grains before adding hot liquid, then cover and let it steam for about 10 minutes without stirring. Fluff with a fork at the end to separate the grains.
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Can I add other vegetables to the dish?
Absolutely! This recipe is flexible. Sweet potatoes, butternut squash, zucchini, or eggplant all work wonderfully and add variety to the flavor and texture.
Final Thoughts
My family goes crazy for this Moroccan Chicken Couscous Recipe every time I make it. There’s something truly comforting and special about the way the spices mingle with tender chicken and fluffy couscous that brings everyone to the table with appetites and smiles. If you’re looking for a meal that’s both wholesome and full of cozy, exotic flavors, give this recipe a try—I promise it’ll become one of your favorite midweek dinners, too!
Print
Moroccan Chicken Couscous Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Moroccan
Description
This Moroccan-Inspired Chicken Couscous is a flavorful one-pan meal that combines tender, spice-rubbed chicken thighs with roasted vegetables and fragrant couscous. The chicken is marinated in a rich blend of ras el hanout, cinnamon, and ginger, then baked alongside carrots, celery, and red onions for a hearty and aromatic dish. The couscous is toasted and cooked with cinnamon and parsley, providing the perfect fluffy base to soak up the delicious pan juices. Optional raisins add a sweet contrast to the savory spices, making this recipe a delightful and well-rounded meal inspired by North African flavors.
Ingredients
For the chicken and vegetables
- 1/3 cup extra virgin olive oil
- 1 tablespoon red wine vinegar
- 4 tablespoons tomato paste
- 4 cloves garlic, minced
- 2 teaspoons Ras el Hanout
- 1 teaspoon ground cinnamon (divided)
- 3/4 teaspoon ground ginger
- 6 to 8 boneless, skinless chicken thighs
- Kosher salt and black pepper, to taste
- 3 carrots, cut into 1-inch pieces
- 2 celery ribs, cut into 1-inch pieces
- 1 large red onion, halved and sliced into 1/2-inch thick slices
- Handful of raisins (optional)
For the couscous
- 1 tablespoon extra virgin olive oil
- 1 cup couscous
- 1 cup water or chicken broth
- Kosher salt, to taste
- 1/2 teaspoon ground cinnamon
- 1 cup fresh parsley, chopped
Instructions
- Preheat the oven: Set your oven to 425°F (220°C) to prepare for baking the chicken and vegetables.
- Prepare the seasoning rub: In a small bowl or glass measuring cup, whisk together the olive oil, red wine vinegar, tomato paste, minced garlic, ras el hanout, 1/2 teaspoon ground cinnamon, and ground ginger until fully combined.
- Season the chicken: Pat the chicken thighs dry with paper towels, then season both sides with kosher salt and black pepper. Pour about three-quarters of the seasoning rub over the chicken and toss until all pieces are well coated. Set aside to marinate briefly.
- Season the vegetables: In a mixing bowl, place the carrots, celery, and red onion slices. Season with kosher salt and black pepper, then pour the remaining seasoning rub over the vegetables and toss to coat evenly.
- Arrange for baking: Transfer the seasoned chicken and vegetables to a large rimmed baking pan or sheet pan, spreading them out in a single layer to ensure even cooking.
- Bake: Place the baking pan in the preheated oven and bake for 40 to 45 minutes, or until the chicken is fully cooked through and the internal juices run clear. The vegetables should be tender and slightly charred.
- Prepare the couscous: While the chicken and vegetables bake, bring 1 cup of water or chicken broth to a boil. Meanwhile, heat 1 tablespoon of olive oil in a saucepan over medium heat. Add the couscous and toast it by stirring regularly until it turns golden brown and fragrant.
- Cook the couscous: Season the toasted couscous with kosher salt and 1/2 teaspoon ground cinnamon. Pour in the boiling water or broth, immediately turn off the heat, and cover the saucepan with a lid. Let it sit undisturbed for 10 minutes, allowing the couscous to absorb the liquid fully.
- Finish the couscous: Once the couscous has absorbed the liquid, fluff it gently with a fork and stir in the chopped fresh parsley for brightness and freshness.
- Serve: Remove the chicken from the oven and spoon the fluffy couscous among the chicken pieces in the pan to soak up the pan juices. Let it rest for about 5 minutes. If desired, sprinkle with raisins for a touch of sweetness before serving.
Notes
- Ras el hanout is a North African spice blend; if unavailable, substitute with a mix of cumin, coriander, cinnamon, and allspice.
- Using chicken broth instead of water for the couscous adds extra flavor.
- Patting the chicken dry before seasoning ensures better browning.
- Optional raisins provide a sweet contrast to the savory spices and can be omitted for a less sweet version.
- Leftover roasted vegetables can be served as a side or added to salads.
- Ensure the couscous is covered and undisturbed during the resting period to achieve fluffy grains.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 350 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 95 mg
