If you’re craving a dish that’s bursting with vibrant flavors and cozy spices, this Moroccan Chicken Couscous Recipe is an absolute dream come true. I love this because it marries tender, juicy chicken with a fragrant blend of spices and buttery couscous that soaks up every delicious drop of sauce. You’ll find that once you try this recipe, it’s going straight to your dinner rotation — trust me, my family goes crazy for this one!
Why You’ll Love This Recipe
- Rich and Authentic Flavors: The blend of ras el hanout, cinnamon, and ginger offers traditional Moroccan spice notes that make the dish come alive.
- One-Pan Wonder: Everything bakes together on one pan, making cleanup a breeze and intensifying the flavors.
- Perfectly Fluffy Couscous: Toasting the couscous before steaming it gives it a nutty depth you won’t want to miss.
- Family-Friendly Comfort: This recipe pleases adults and kids alike, with a sweet touch of raisins that adds a lovely surprise in every bite.
Ingredients You’ll Need
Each ingredient in this Moroccan Chicken Couscous Recipe is chosen to build layers of flavor and texture. When you shop, look for quality olive oil and fresh spices, which really make the flavors pop.
- Extra virgin olive oil: Use good quality—it’s the base of the marinade and the couscous, adding richness and depth.
- Red wine vinegar: Provides a subtle tang that balances the spice and sweetness perfectly.
- Tomato paste: Adds a concentrated, savory richness to the chicken rub.
- Garlic: Fresh minced garlic brings that irresistible savory punch.
- Ras el Hanout: This Moroccan spice blend is your secret weapon for authentic flavor—find it in the spice aisle or specialty stores.
- Ground cinnamon: A warming spice that’s added to both the chicken rub and couscous for harmony.
- Ground ginger: Adds a subtle spicy brightness among the deeper flavors.
- Chicken thighs (boneless, skinless): I prefer thighs here—they stay juicy and tender after baking.
- Kosher salt and black pepper: Essential seasonings to bring out all the flavors.
- Carrots: Cut into chunks, they roast beautifully, adding natural sweetness.
- Celery ribs: Adds a lovely fresh crunch and balances the dish.
- Red onion: Adds aromatic sweetness when roasted.
- Raisins (optional): They add a perfect pop of sweetness, especially loved by my kids.
- Couscous: Quick and fluffy, it soaks up the pan juices wonderfully.
- Water or chicken broth: Using broth amps up the flavor even more.
- Fresh parsley: Brightens and freshens the final dish with its herbal notes.
Variations
I love to mix things up depending on what’s in season or what I have on hand. This recipe is pretty flexible, so feel free to put your own spin on it and make it your own.
- Vegetable Swap: Sometimes I add diced butternut squash or sweet potatoes for a heartier veggie boost — they roast up beautifully with the carrots and celery.
- Protein Alternative: I’ve used bone-in chicken thighs for extra flavor; just adjust baking time to ensure it’s cooked through.
- Heat It Up: If you like things spicy, a pinch of cayenne or harissa paste stirred into the rub amps up the warmth.
- Vegan Version: Swap chicken for roasted chickpeas and vegetable broth for a filling plant-based version your whole crew will enjoy.
How to Make Moroccan Chicken Couscous Recipe
Step 1: Mix Your Flavor-Packed Seasoning Rub
Start by whisking together olive oil, red wine vinegar, tomato paste, minced garlic, ras el hanout, cinnamon, and ginger. I discovered this trick — prepping the rub first helps you get everything ready to go and intensifies the flavors by letting the spices bloom in the oil and vinegar. Reserve about a quarter of the mixture for the veggies later.
Step 2: Coat the Chicken and Vegetables
Pat your chicken thighs dry and season well with salt and pepper. Then toss them thoroughly in most of the seasoning rub—this is how you get juicy, flavorful meat. Next, toss your chopped carrots, celery, and red onion with the reserved rub and a bit of salt and pepper until everything’s well coated. This layering of flavors is what makes this Moroccan Chicken Couscous Recipe so irresistible.
Step 3: Bake Until Perfectly Tender
Spread the chicken and veggies in a large baking pan and get them in the oven at 425°F. It takes about 40–45 minutes, during which the chicken gets juicy, and the veggies soften with a lovely char. I love when the whole kitchen smells like a Moroccan spice market after this step — it’s a total comfort.
Step 4: Toast and Steam the Couscous
While your chicken bakes, get to work on the couscous. I learned the hard way that dry toasted couscous tastes so much nuttier and less mushy than just steaming it plain. Heat a tablespoon of olive oil in a saucepan, toast the couscous stirring it so it doesn’t burn, then add a pinch of salt and cinnamon. Pour in boiling water (or broth for extra flavor), cover immediately, and turn off the heat. Let it sit undisturbed for 10 minutes to soak up every drop.
Step 5: Fluff, Combine, and Serve
Add chopped fresh parsley to your couscous and fluff gently with a fork. When the chicken is done, spoon the couscous around and between the pieces, then let it rest for 5 minutes so the pan juices get soaked up. A sprinkle of raisins on top gives the final sweet note my family adores.
Pro Tips for Making Moroccan Chicken Couscous Recipe
- Marinate for More Flavor: If you have the time, marinate your chicken in the rub for at least 30 minutes or up to overnight to deepen flavors.
- Use Bone-In for Juicier Chicken: Bone-in thighs take a little longer but stay incredibly tender; just adjust baking times accordingly.
- Don’t Skip Toasting Couscous: Toasting transforms texture and taste — it’s a game-changer you’ll want to remember every time.
- Rest Before Serving: Letting the dish rest after baking lets the juices settle, making every bite juicy, not dry.
How to Serve Moroccan Chicken Couscous Recipe
Garnishes
I like to finish with a sprinkle of fresh parsley and a handful of raisins for that touch of color and sweet contrast. Sometimes I add toasted slivered almonds or pine nuts for crunch — they bring a lovely texture that pairs perfectly with the soft couscous and tender chicken.
Side Dishes
This Moroccan Chicken Couscous Recipe stands beautifully on its own, but I love pairing it with a fresh cucumber and tomato salad dressed lightly with lemon and olive oil. A side of steamed green beans or roasted eggplant also works wonders if you want to add some veggie variety without overwhelming the plate.
Creative Ways to Present
For a special occasion, I like to arrange the couscous as a bed on a big platter, nestle the chicken and roasted veggies on top, and garnish generously with chopped herbs, nuts, and raisins. Adding lemon wedges on the side invites everyone to squeeze fresh citrus juice over their portions—it’s such a refreshing touch!
Make Ahead and Storage
Storing Leftovers
I store leftovers in airtight containers in the fridge for up to 3 days. I like to keep the chicken and couscous together because the couscous continues soaking up the flavorful juices overnight, which actually tastes even better the next day.
Freezing
This Moroccan Chicken Couscous Recipe freezes well if you want to make it ahead. Just cool completely before portioning into freezer-safe containers. When I’ve frozen it, the texture holds up nicely after reheating, especially the chicken.
Reheating
To reheat, I cover the dish with foil and warm it in a 350°F oven until heated through, about 20 minutes. You can add a splash of broth if the couscous seems dry. The low oven heat keeps the chicken moist and the veggies tender without drying anything out.
FAQs
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Can I use other cuts of chicken in this Moroccan Chicken Couscous Recipe?
Absolutely! While boneless, skinless chicken thighs are ideal because they stay juicy and cook evenly, you can use bone-in thighs or even chicken breasts. Just keep in mind that bone-in pieces may require longer cooking times, and breasts can dry out if overcooked, so watch them carefully.
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What is ras el hanout, and can I substitute it?
Ras el hanout is a North African spice blend typically including spices like cumin, coriander, cinnamon, and cardamom. If you don’t have it on hand, you can substitute with a mix of ground cumin, coriander, cinnamon, ginger, and a pinch of allspice to mimic the complex flavor profile.
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Can I prepare this Moroccan Chicken Couscous Recipe gluten-free?
Since traditional couscous is made from wheat, it’s not gluten-free. However, you can swap couscous for quinoa or millet to keep a similar texture and maintain the spirit of this dish while accommodating gluten-free diets.
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How do I get fluffy couscous every time?
To achieve fluffy couscous, toast it lightly in olive oil before adding hot water or broth, then cover and let it steam undisturbed for about 10 minutes. When ready, fluff gently with a fork to separate the grains — this method helps prevent clumping and adds great flavor.
Final Thoughts
This Moroccan Chicken Couscous Recipe has truly become one of my all-time favorites because it’s comforting yet exciting — like a little trip to Morocco right in your own kitchen. I encourage you to give it a try, especially if you love warm spices and easy family meals. Once you taste that tender chicken paired with fluffy, fragrant couscous, you’ll see why I keep making it again and again. Happy cooking, friend!
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 and aromatic dish featuring tender chicken thighs marinated in a spicy blend of Ras el Hanout, cinnamon, ginger, and tomato paste, roasted alongside hearty vegetables. Served with toasted, cinnamon-infused couscous mixed with fresh parsley, this recipe offers a balanced, satisfying meal that brings North African flavors to your table.
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 cut 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: Heat your oven to 425°F (220°C) to prepare for roasting the chicken and vegetables.
- Prepare the seasoning rub: In a small bowl or glass measuring cup, combine 1/3 cup olive oil, red wine vinegar, tomato paste, minced garlic, Ras el Hanout, 1/2 teaspoon ground cinnamon (from the 1 teaspoon divided), and ground ginger. Whisk well to form a smooth seasoning paste.
- Season the chicken: Pat the chicken thighs dry with paper towels. Season both sides generously with kosher salt and black pepper. Pour approximately 3/4 of the seasoning rub over the chicken and toss to coat all pieces evenly. Set aside to marinate briefly.
- Season the vegetables: Place the carrots, celery, and sliced red onion in a large mixing bowl. Season with kosher salt and black pepper, then add the remaining seasoning rub. Toss thoroughly to coat the vegetables in the seasoning.
- Arrange for roasting: Transfer the marinated chicken thighs and seasoned vegetables to a large baking or rimmed sheet pan, spreading them out evenly for roasting.
- Roast chicken and vegetables: Bake in the preheated oven for 40 to 45 minutes until the chicken is fully cooked (internal temperature of 165°F/75°C) and juices run clear. The vegetables should be tender and lightly charred at the edges.
- Prepare couscous while chicken roasts: Bring 1 cup water or chicken broth to a boil. Heat 1 tablespoon olive oil in a saucepan over medium heat. Add the couscous and toast, stirring frequently until it turns golden brown and releases a nutty aroma, about 3-5 minutes. Season with kosher salt and 1/2 teaspoon ground cinnamon, then pour in the boiling water or broth. Immediately remove from heat, cover with a tight-fitting lid, and let stand undisturbed for 10 minutes to absorb the liquid.
- Fluff couscous and add parsley: Once the couscous has absorbed all the liquid, remove the lid and fluff gently with a fork. Stir in the chopped fresh parsley for a burst of freshness.
- Serve: Remove the chicken and vegetables from the oven. Spoon the couscous between the chicken pieces in the baking pan to soak up the flavorful pan juices. Let rest for about 5 minutes before serving. Garnish with raisins if desired.
Notes
- Using chicken broth instead of water for the couscous adds extra depth of flavor.
- Ras el Hanout spice blend can be found at specialty stores or online; it typically includes a mix of North African spices for authentic flavor.
- Make sure not to lift the lid while the couscous is absorbing liquid to ensure fluffiness.
- Raisins add a lovely sweet contrast but can be omitted for a more savory dish.
- For extra texture, you can add toasted almonds or pine nuts to the couscous before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 460 kcal
- Sugar: 6 g
- Sodium: 420 mg
- Fat: 25 g
- Saturated Fat: 4 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 95 mg
