Easy Moroccan Chicken Couscous L The Mediterranean Dish

Easy chicken and couscous recipe

If you need a little inspiration to step up the chicken dinner game, today’s recipe is for you!
This couscous chicken is a riff on my earlier Moroccan chicken. In this version, I use boneless skinless chicken thighs, coated with a Moroccan-inspired rub with garlic, tomato paste and warm seasonings including Ras El Hanout, cinnamon and ginger. I add in vegetables–carrots, celery, and onions–to make a one-pan baked chicken dinner. Couscous is the perfect thing to finish this pan of baked chicken thighs, and it literally takes only 10 minutes to make.
This chicken with couscous and vegetables is a winner every time!

What is couscous and how do you cook it?

Though many confuse it with a grain, couscous is actually a tiny pasta made out of semolina flour, and it is a staple in North African and Middle Eastern cooking. There are a few types of couscous, including the pearl couscous I used in this earlier salad recipe and in this tomato chicken recipe, but in today’s recipe, I opted for Moroccan-style couscous. Using this fine couscous that’s already been steamed makes for a quick addition to this pan of chicken. I like to start by toasting the couscous in extra virgin olive oil; this is a great way to add flavor right off the bat. To cook this fine Moroccan couscous, you’ll add 1 cup of boiling water or broth to 1 cup of couscous, then simply cover and let the couscous soak up the water (off the heat) and do not disturb it for 10 minutes before fluffing it with a fork. (Check out my earlier post for How to Cook Couscous for more helpful tips.)

What you’ll need for this couscous recipe

This Moroccan-inspired chicken dish is made with traditional Moroccan spices, chicken and couscous.

For the chicken:

Extra virgin olive oil Red wine vinegar Tomato paste Garlic Ras el Hanout – This is a popular North African spice blend that lends the Moroccan flavor to this dish without needing a long list of spices on hand. Ground cinnamon and ginger – While both of these are in this Ras el Hanout blend, I like to add extra for additional warmth. Chicken thighs – Boneless, skinless chicken thighs work best in this recipe. Salt and pepper Vegetables – Carrots, celery and red onion are all baked with the chicken. Raisins – An optional topping before serving.

For the couscous:

Extra virgin olive oil Couscous – I used instant Moroccan couscous for this recipe. It’s pre-steamed, so it cooks quickly. Water – You can also cook the couscous in chicken broth. Kosher salt Ground cinnamon – Just a pinch to add flavor to the couscous. Fresh parsley – Adds a fresh flavor and pop of color to the dish.

How to make chicken couscous

In this recipe, you’ll start by seasoning and baking the chicken and vegetables, then you’ll add the cooked couscous on top when ready to serve. Here is how to make it (the print-friendly recipe is below):

Prepare the seasoning rub. In a small bowl whisk together the olive oil, red wine vinegar, tomato paste, garlic and spices (ras el hanout, cinnamon, and ginger) Season the chicken. Pat the chicken dry and season with kosher salt and pepper on both sides, then coat with about 3/4 cup of the rub. Set aside for now (or if working ahead, you can cover and store in the fridge for a couple hours or up to overnight) Season the vegetables. In a mixing bowl, season the vegetables with salt and pepper. Toss with the remaining rub. Combine the chicken and vegetables. Transfer the chicken and vegetables to a baking pan. Bake. Bake at 425 degrees F (on the center rack) for 40 minutes or until the chicken is cooked through and the juices run clear. The veggies should also soften and gain some char. Prepare the couscous. While the chicken is baking, cook the couscous. First, toast the couscous with olive oil in a saucepan. Season with kosher salt and a dash of cinnamon, then add 1 cup of boiling water or broth. Cover and turn off the heat. Do not disturb for 10 minutes Add the couscous over the chicken to serve. Remove the cooked chicken from the oven. Spoon the couscous between the chicken and allow it to soak up the pan juices. Finish with raisins (or other chopped dried fruit of your choice) and serve!

Serving suggestions

Enjoy your Moroccan-inspired chicken couscous fresh from the oven; just be sure to give the couscous a few minutes to soak up some of the pan juices. With chicken, couscous and veggies all in one dish, this is truly a complete meal. There’s no need for side dishes or extras, though you can never go wrong starting with a big salad.