Moroccan Chicken Couscous Recipe

If you’re craving a dish that’s bursting with rich, warm spices and brings a vibrant mix of textures to the table, then I’m excited to share this Moroccan Chicken Couscous Recipe with you! It’s one of those meals I keep coming back to because it’s hearty but still feels light and fresh, thanks to the parsley and the way the couscous sops up those incredible pan juices. Trust me, once you try it, you’ll find this recipe becomes a favorite for easy weeknights or even special gatherings.

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Ingredients You’ll Need

This Moroccan Chicken Couscous Recipe is all about simple, wholesome ingredients that pack a punch when combined—no odd specialty items required, just great basics and a few key spices. If you can, try to find good-quality Ras el Hanout because it’s the star of the spice show here.

• Extra virgin olive oil: Adds richness and helps the spices blend smoothly.
• Red wine vinegar: Gives the marinade a bright tang that balances the warmth of the spices.
• Tomato paste: Adds depth and a subtle sweetness to the chicken seasoning.
• Garlic: Fresh garlic makes all the difference over powders here.
• Ras el Hanout: This Moroccan spice mix is essential—it usually features cinnamon, cumin, coriander, ginger, and more, so it’s incredibly fragrant.
• Ground cinnamon: Used twice—once in the rub and again in the couscous—bringing that signature sweetness.
• Ground ginger: Adds a subtle bite and warmth.
• Boneless, skinless chicken thighs: I prefer thighs because they stay juicy during roasting.
• Kosher salt and black pepper: Basic seasoning to balance all the flavors.
• Carrots: Chunky pieces roast beautifully, sweetening as they cook.
• Celery ribs: Add a subtle crunch and freshness to the roasted veggies.
• Red onion: Roasting mellows the onion’s sharpness and adds caramelized sweetness.
• Raisins (optional): I love the little pops of natural sweetness, but feel free to skip or swap with dried apricots.
• Couscous: Quick-cooking and the perfect base to soak up those pan juices.
• Water or chicken broth: Broth will add extra flavor to your couscous if you have it handy.
• Fresh parsley: Used at the end to brighten and freshen the dish.

Variations

One of the best things about this Moroccan Chicken Couscous Recipe is how adaptable it is; I like to switch it up depending on what’s in season or what’s in my pantry. Don’t be shy about making it your own!

• Vegetable Variations: Sometimes I throw in chickpeas or swap carrots for sweet potatoes to add even more texture and color.
• Dietary Modifications: If you prefer, you can use boneless chicken breasts, but watch the cooking time to avoid drying out the meat.
• Spice Level: Adding a pinch of cayenne pepper or harissa can give the dish a nice kick if you like it spicy.
• Herbs: Mint is a fresh alternative to parsley that I’ve tried with great results.

How to Make Moroccan Chicken Couscous Recipe

Step 1: Make the Flavors Pop with the Marinade

Start by whisking together extra virgin olive oil, red wine vinegar, tomato paste, minced garlic, Ras el Hanout, ground cinnamon, and ginger. This blend is the magic behind the Moroccan Chicken Couscous Recipe—and the key to those rich, layered flavors you crave. Pat your chicken thighs dry with paper towels (this helps the rub stick better!) and season them generously with salt and pepper. Pour about three-quarters of your marinade over the chicken and toss it well so every piece is coated with that gorgeous spice mixture. Let it sit while you prep the veggies—if you can spare some time, a longer marinating period helps but it’s not required.

Step 2: Toss the Vegetables in the Remaining Seasoning

Cut carrots and celery into chunks and halve a large red onion into thick slices. Place them in a bowl, season with salt and pepper, and then drizzle the leftover marine over them. Toss everything gently but thoroughly so the veggies get a nice coating of the same flavors that are already kissing the chicken.

Step 3: Roast Chicken and Veggies Together

Spread the chicken and veggies onto a large rimmed baking pan, arranging the chicken pieces with some space around them so they roast rather than steam. Pop the pan into a preheated oven at 425°F. Bake for 40 to 45 minutes, or until the chicken is cooked through and the vegetables have softened with some spots of caramelized char—this roasting step is when the magic really happens, locking in savory and sweet flavor contrasts.

Step 4: Toast and Cook the Couscous

While your chicken roasts, heat a tablespoon of olive oil in a saucepan over medium heat and add the dry couscous. Stir it frequently until it toasts to a soft golden color—this adds a lovely nuttiness that elevates the dish. Season with kosher salt and half a teaspoon of ground cinnamon right away. Carefully add one cup of boiling water or chicken broth, then immediately turn off the heat and cover. Let it sit undisturbed for about 10 minutes so it absorbs all the liquid. Once it’s done, fluff the couscous with a fork and stir in a big handful of chopped fresh parsley for that final fresh touch.

Step 5: Bring It All Together

Once the chicken and veggies are perfectly roasted, remove the pan from the oven. Spoon the fluffy couscous between the chicken pieces so it can soak up all those delicious pan juices. This helps everything meld together beautifully. If you like a pop of sweet contrast, sprinkle some raisins over the top. Let the dish rest for 5 minutes before serving so the flavors settle and the couscous gets even more flavorful.

How to Serve Moroccan Chicken Couscous Recipe

Garnishes

I like to finish this dish with a sprinkle of fresh parsley and a handful of raisins — they add a subtle sweetness that complements the warm spices perfectly. Sometimes, I add toasted almonds or pine nuts for a pleasant crunch or a drizzle of lemon juice if I want a citrusy brightness to cut through the richness.

Side Dishes

This Moroccan Chicken Couscous Recipe easily stands alone, but if you want to round it out, consider serving it with a crisp salad—maybe a cucumber and tomato salad tossed with lemon and mint. Roasted eggplant or a simple yogurt sauce with garlic and lemon is also fantastic alongside.

Creative Ways to Present

For special occasions, I’ve served this dish in a large, shallow tagine-style bowl for a striking presentation. Piling the couscous in the center and arranging the chicken and veggies on top, garnished with fresh herbs and pomegranate seeds, always impresses guests. It’s colorful, aromatic, and looks as good as it tastes.

Make Ahead and Storage

Storing Leftovers

I store any leftovers in an airtight container in the fridge. The chicken and veggies hold up wonderfully for up to 3 days, and the couscous soaks up even more of the flavors overnight, which makes for a tastier next-day meal.

Freezing

Freezing this Moroccan Chicken Couscous Recipe works well for the chicken and veggies separately, but I usually avoid freezing the couscous because it can change texture when thawed. Just freeze leftovers in portions and thaw in the fridge overnight for best results.

Reheating

When reheating leftovers, I recommend warming the chicken and vegetables in the oven or stovetop to retain moisture. For couscous, add a splash of water or broth while reheating in a pan to fluff it back up. Avoid the microwave if you can — it can make couscous tough or dry.

FAQs

Final Thoughts

This Moroccan Chicken Couscous Recipe quickly became one of my go-to dishes because it brings so much comfort and excitement in one pan. It’s the kind of meal you can share over good conversation and wine, yet it’s simple enough for a busy weeknight. I love that no matter how often I make it, the tender chicken and fragrant couscous never disappoint. I hope you give it a try and enjoy the aromatic warmth and rich flavors as much as my family and I do!

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