One Pan Moroccan Chicken and Couscous

The first time I made One Pan Moroccan Chicken and Couscous, I was simply looking for something quick and easy to feed my family. Just a busy weeknight, and I was caught between a million things to do. I stumbled upon this recipe and knew it was a win from the moment I saw the vibrant colors and the enticing aromas wafting through my kitchen. The dish comes together in one pan, so cleaning up is a breeze, which is a huge plus when you’re juggling homework, chores, and dinner prep. Each bite bursts with flavor, thanks to the warming spices like cumin and cinnamon, making this dish not just a meal but a delightful experience. The combination of tender chicken, fluffy couscous, and a medley of vegetables makes it a favorite in our home.

Key Ingredients for One Pan Moroccan Chicken and Couscous

The ingredients for this dish are thoughtfully selected to create a burst of flavors that complement one another beautifully. The main players, such as chicken, couscous, and a mix of vegetables, come together to form a hearty meal that is both satisfying and nourishing.

• 1 lb boneless, skinless chicken breasts – A lean protein that cooks quickly and absorbs flavors well, making it the perfect foundation for the dish.
• 3 Tbsp olive oil – Essential for cooking and provides richness and flavor.
• 1 tsp ground cumin – Adds warmth and depth.
• 1/2 tsp ground coriander – Enhances the overall flavor profile with its citrusy notes.
• 1/2 tsp ground cinnamon – Provides a sweet warmth that balances the savory components.
• Salt and freshly ground black pepper – Essential seasoning for enhancing all flavors.
• 1 large red bell pepper – Adds sweetness and a pop of color.
• 3/4 cup chopped red onion – Offers a sharp, complementary flavor.
• 1 1/2 cups matchstick carrots – Brings a crunchy texture and natural sweetness.
• 1 Tbsp minced garlic – Infuses the dish with aromatic flavors.
• 1/4 tsp turmeric – Adds a subtle earthiness and a vibrant color.
• 1 1/2 cups slow-sodium chicken broth – Moistens and flavors the couscous perfectly.
• 1/3 cup chopped dried apricots or golden raisins – Introduces sweetness that contrasts beautifully with savory elements.
• 1 cup dry Moroccan couscous – The heart of the dish that soaks up all the delicious flavors.
• 2 Tbsp fresh lemon juice – Brightens the dish and enhances flavors.
• 1/2 cup Fisher Sliced Almonds – Adds crunch and nuttiness.
• 2 Tbsp chopped fresh cilantro – Provides a fresh flavor contrast.
• 2 Tbsp chopped fresh mint – Adds a refreshing finish.

Making One Pan Moroccan Chicken and Couscous

Getting started on One Pan Moroccan Chicken and Couscous is as enjoyable as it is rewarding. With just a few ingredients and one pan, you’ll have a meal that’s bursting with flavor. Let’s dive into how to create this beautiful dish from scratch!

1. Heat 1 Tbsp olive oil in a non-stick 12-inch sauté pan or deep skillet over medium-high heat. You want the oil to shimmer, indicating it’s hot enough to sear the chicken.
2. Add the chicken to the pan, seasoning it with salt and freshly ground black pepper, along with 1/2 tsp cumin, 1/4 tsp coriander, and 1/4 tsp cinnamon. Cook, turning occasionally, until golden brown and cooked through, which should take about seven minutes. The aroma will be irresistible!
3. Once cooked, transfer the chicken to a sheet of foil and cover to keep warm. In the same skillet, heat the remaining 2 Tbsp olive oil.
4. Add the bell pepper and onion to the skillet and sauté for about five minutes. You want the vegetables to become tender but not mushy, retaining some crunch.
5. Next, introduce the matchstick carrots and minced garlic, along with the remaining 1/2 tsp cumin, 1/4 tsp coriander, 1/4 tsp cinnamon, and turmeric. Sauté for another minute until fragrant.
6. Pour in the chicken broth and toss in the dried apricots, seasoning with salt and pepper to taste. Allow this to come to a gentle boil; you want it bubbling lightly in the center, not just simmering.
7. Once it’s boiling, stir in the couscous, then remove the pan from heat. Cover it and let it rest for about five to six minutes, allowing the couscous to absorb the flavors and become tender.
8. After the couscous has rested, stir in the reserved chicken along with any accumulated juices, lemon juice, almonds, cilantro, and mint. If desired, add a bit more broth to achieve your preferred consistency. Serve warm and enjoy every bite of this flavorful dish.

Making Adjustments

Whether you’re looking to customize the flavors or adapt the recipe for different dietary needs, there are plenty of ways to make this dish your own. Here are some tips to keep in mind while preparing One Pan Moroccan Chicken and Couscous.

• Storage: Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove or in the microwave.
• Freezing: You can freeze this dish for up to three months. Simply portion it into containers and thaw overnight in the fridge before reheating.
• Serving suggestions: Pair this dish with a simple side salad or some steamed vegetables for a complete meal.
• Variations: Try adding chickpeas or other vegetables like zucchini for a different twist.
• Adjusting spice levels: If you’re cooking for kids or those who prefer milder flavors, reduce the spices accordingly.

What to Serve Alongside One Pan Moroccan Chicken and Couscous

When it comes to serving One Pan Moroccan Chicken and Couscous, the options are plenty. Here are some ideas to complement this flavorful dish:

• Simple Green Salad: A light salad with mixed greens, cucumbers, and a refreshing vinaigrette pairs well and balances the hearty nature of the chicken.
• Garlic Bread: Serve warm, crusty garlic bread on the side for a delightful taste that everyone loves.
• Yogurt Sauce: A dollop of plain yogurt or a herbed yogurt sauce adds creaminess and enhances the dish’s flavors.
• Roasted Vegetables: Roasted seasonal vegetables provide a delicious contrast and add even more nutrients to your meal.
• Celebration Dinners: This dish is perfect for gatherings, making it an excellent choice for family dinners or special occasions.
• Seasonal Pairings: In summer, serve with fresh tomatoes and basil, while in winter, roasted root vegetables can enhance the meal.

FAQ

Conclusion

In summary, One Pan Moroccan Chicken and Couscous brings together the vibrant flavors of Morocco in a simple, one-pan meal that everyone will love. It’s quick, nutritious, and perfect for busy weeknights or family gatherings. I encourage you to give this recipe a try; I promise it will become a staple in your cooking repertoire!

One Pan Moroccan Chicken and Couscous

The ultimate comfort food, One Pan Moroccan Chicken and Couscous is a flavorful, easy weeknight dinner that brings together tender chicken, aromatic spices, and fluffy couscous. It's quick to prepare and perfect for busy families!

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: Moroccan

Calories: 470

Ingredients Equipment Method Notes

Ingredients

  

• 1 lb boneless, skinless chicken breasts diced into 3/4-inch pieces
• 3 Tbsp olive oil divided
• 1 tsp ground cumin divided
• 1/2 tsp ground coriander divided
• 1/2 tsp ground cinnamon divided
• to taste Salt and freshly ground black pepper
• 1 large red bell pepper cored and chopped (1 1/2 cups)
• 3/4 cup chopped red onion
• 1 1/2 cups matchstick carrots
• 1 Tbsp minced garlic (3 cloves)
• 1/4 tsp turmeric
• 1 1/2 cups slow-sodium chicken broth
• 1/3 cup chopped dried apricots or golden raisins
• 1 cup dry Moroccan couscous
• 2 Tbsp fresh lemon juice
• 1/2 cup Fisher Sliced Almonds
• 2 Tbsp chopped fresh cilantro
• 2 Tbsp chopped fresh mint

Equipment

• Chef's Knife
• Cutting Board
• Large Pot
• Wooden Spoon
• Saucepan
• Frying Pan
• Skillet

Method

 

1. Heat 1 Tbsp olive oil in a non-stick 12-inch sauté pan or deep skillet over medium-high heat. Add the chicken to the pan, seasoning with salt and freshly ground black pepper, along with 1/2 tsp cumin, 1/4 tsp coriander, and 1/4 tsp cinnamon. Cook, turning occasionally, until cooked through, about 7 minutes. Transfer the chicken to a sheet of foil to keep warm.
2. In the same skillet, add the remaining 2 Tbsp olive oil. Add the bell pepper and onion, and sauté for 5 minutes until tender.
3. Add in the matchstick carrots and minced garlic, along with the remaining 1/2 tsp cumin, 1/4 tsp coriander, 1/4 tsp cinnamon, and turmeric. Sauté for 1 minute.
4. Pour in the chicken broth and toss in the dried apricots, seasoning with salt and pepper to taste. Bring to a gentle boil.
5. Stir in the couscous, then remove from heat and cover, letting it rest for 5-6 minutes.
6. Finally, stir in the chicken and any accumulated juices, along with lemon juice, almonds, cilantro, and mint. Serve warm.

Notes

• Tip 1: Store leftovers in an airtight container for up to three days.
• Tip 2: You can freeze this dish for up to three months.
• Tip 3: Pair it with a simple green salad to balance the flavors.
• Tip 4: Try adding chickpeas or other vegetables for variety.
• Tip 5: Adjust spices based on your family’s preference.

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Meet Zara Knight

I founded Zest Home Recipes because I believe home cooking should never be boring. My mission is to wake up your palate with recipes that are vibrant, easy, and full of life. I personally cook, photograph, and approve every dish on this site to ensure it brings a spark of joy and a burst of flavor to your kitchen table.