Moroccan Spiced Chicken & Couscous Bowl
Spiced seared chicken over pearl couscous studded with golden raisins and almonds, with roasted zucchini.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Makes
- 4 bowls
Cumin, coriander, cinnamon and paprika are the backbone here, bloomed in oil on the chicken so they toast rather than taste raw. Golden raisins and almonds go into the couscous for small bursts of sweetness and crunch, which is a common pairing in Moroccan-style grain dishes.
Why this recipe works
Seasoning both the chicken and the zucchini from one spice mix ties the bowl together. Toasting the couscous before adding broth gives it a nuttier flavor and helps the pearls stay separate.
Ingredient notes
Pearl couscous is a small pasta, larger and chewier than regular couscous, and it is cooked like rice rather than soaked. Thighs are used because the spice crust needs time to darken; breast meat would dry out first.
Common mistakes
- Crowding the sheet pan, which steams the zucchini instead of roasting it.
- Burning the spices by cooking the chicken over very high heat; medium-high is enough.
What to serve with it
Plain yogurt mixed with a little lemon juice makes a cooling sauce if you eat dairy.
Meal prep
Everything in this bowl reheats well together. Add the almonds just before eating so they stay crunchy.
More bowls like this
Cooking tips
Toast the almonds in a dry pan for 2 to 3 minutes until fragrant; watch them, they burn fast. Cut the zucchini thick enough that it browns before it collapses.
Swaps and variations
Use chickpeas instead of chicken for a vegetarian bowl; roast them with the zucchini. Swap raisins for chopped dried apricots.
Storing and reheating
Refrigerate within 2 hours for up to 4 days. Reheat until steaming (165°F / 74°C), adding a spoonful of water or broth to loosen the couscous.
Recipe
Moroccan Spiced Chicken & Couscous Bowl
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Makes
- 4 bowls
Ingredients
- For the spice mix
- For the chicken and zucchini
- For the couscous
You’ll need: rimmed sheet pan; large skillet; medium saucepan; instant-read thermometer
Method
-
Heat the oven to 425°F (220°C). Mix the cumin, coriander, paprika, cinnamon and salt.
-
Toss the zucchini with 1 tablespoon olive oil and a third of the spice mix. Spread on a sheet pan and roast 18 to 20 minutes, turning once, until browned at the edges and tender.
-
Meanwhile, toast the couscous in a dry saucepan over medium heat for 2 to 3 minutes, stirring, until a few pearls turn golden. Add the broth and raisins, bring to a boil, cover and simmer on low 10 minutes, until the liquid is absorbed. Stir in the lemon juice and almonds.
-
Toss the chicken with the remaining spice mix. Heat the remaining olive oil in a large skillet over medium-high heat and add the chicken in a single layer.
-
Cook 4 to 5 minutes without moving, until a dark crust forms, then turn and cook 4 to 5 minutes more, until the chicken reaches 165°F (74°C).
-
Divide the couscous among 4 bowls and top with the chicken and roasted zucchini.
Questions
Can I use regular couscous?
Yes. Pour 1 1/4 cups boiling broth over 1 cup couscous, cover for 5 minutes and fluff.
Is this spicy?
No. The spices are warm and aromatic rather than hot. Add a pinch of cayenne if you want heat.
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