Description
This Moroccan Chicken Couscous Bowl is a vibrant, flavorful dish combining tender spiced chicken with fluffy couscous and a medley of roasted vegetables. Infused with warm spices like cumin, paprika, and cinnamon, this recipe offers an exotic taste of North Africa delivered in a wholesome, easy-to-make bowl perfect for lunch or dinner.
Ingredients
For the Chicken Marinade
- 2 boneless, skinless chicken breasts (about 1 lb)
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp ground paprika
- 1/2 tsp ground cinnamon
- 1/2 tsp ground turmeric
- 1/4 tsp cayenne pepper
- 2 garlic cloves, minced
- Salt and black pepper, to taste
For the Couscous
- 1 cup couscous
- 1 cup chicken broth
- 1 tbsp olive oil
- 1/4 tsp salt
Roasted Vegetables
- 1 small zucchini, chopped
- 1 red bell pepper, chopped
- 1 small red onion, chopped
- 1 cup cherry tomatoes
- 2 tbsp olive oil
- 1/2 tsp ground cumin
- Salt and pepper, to taste
To Garnish
- Fresh cilantro or parsley, chopped
- 1 lemon, cut into wedges
- Toasted slivered almonds (optional)
Instructions
- Marinate the Chicken: In a bowl, combine olive oil, cumin, paprika, cinnamon, turmeric, cayenne pepper, minced garlic, salt, and pepper. Add the chicken breasts and coat well in the marinade. Let it sit for 15-30 minutes to absorb the flavors.
- Prepare the Roasted Vegetables: Preheat the oven to 425°F (220°C). Toss chopped zucchini, red bell pepper, red onion, and cherry tomatoes with olive oil, cumin, salt, and pepper on a baking sheet. Roast for 20-25 minutes until tender and slightly caramelized.
- Cook the Chicken: While vegetables roast, heat a skillet over medium-high heat. Add marinated chicken breasts and cook for 5-7 minutes each side or until cooked through and nicely browned. Remove from heat and let rest for a few minutes, then slice.
- Prepare the Couscous: In a small saucepan, bring chicken broth, olive oil, and salt to a boil. Remove from heat and stir in couscous. Cover and let sit for 5 minutes, then fluff with a fork.
- Assemble the Bowl: Divide couscous among bowls, top with sliced chicken and roasted vegetables. Garnish with chopped cilantro or parsley, toasted almonds if using, and serve with lemon wedges on the side.
Notes
- You can substitute chicken breasts with thighs for juicier meat.
- For a vegetarian version, replace chicken with chickpeas or grilled tofu.
- Adjust spices according to your heat preference; reduce cayenne for less heat.
- Leftover couscous bowls can be stored in the fridge for up to 3 days.
- Use vegetable broth for a vegetarian or vegan adaptation.
