Name: Moroccan Spiced Chicken & Chickpea Meal Prep Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 bowls
Ingredients: 1 1/2 teaspoons (8 ml) ground cumin; 1 teaspoon (5 ml) ground turmeric; 1/2 teaspoon (3 ml) ground cinnamon; 1 teaspoon (5 ml) sweet paprika; 1 1/4 teaspoons (6 ml) kosher salt, divided; 3 tablespoons (45 ml) olive oil; 1 1/2 lb (680 g) boneless, skinless chicken thighs, cut into 1 1/2-inch pieces; 1 15-oz (425 g) can chickpeas, drained, rinsed and dried; 3 carrots, sliced 1/2 inch thick; 1 1/4 cups (300 ml) pearl couscous; 1 3/4 cups (420 ml) low-sodium chicken broth; 1 tablespoon (15 ml) lemon juice; 2 tablespoons (30 ml) fresh flat-leaf parsley, chopped

Moroccan Spiced Chicken & Chickpea Meal Prep Bowl

Sheet-pan spiced chicken, chickpeas and carrots over pearl couscous.

By the Bowlyra kitchen Updated November 11, 2026

Prep

15 min

Cook

30 min

Total

45 min

Makes

4 bowls

This is the sheet-pan meal prep cousin of our Moroccan Spiced Chicken & Couscous Bowl. The chicken, chickpeas and carrots roast together in the same spice mix, and pearl couscous holds its texture for days better than regular couscous.

Why this recipe works

One spice mix flavors everything on the pan, and the chickpeas add a second protein and texture.

Ingredient notes

Pearl couscous is a pasta and contains gluten.

Common mistakes

Crowding the pan.
Overcooking the couscous; it keeps softening as it sits.

What to serve with it

Yogurt mixed with lemon, or harissa.

Meal prep

Lasts 4 days.

More bowls like this

Cooking tips

Use a very large pan or two so everything browns. Dry the chickpeas well.

Swaps and variations

Use quinoa for gluten-free. Use sweet potato instead of carrots.

Storing and reheating

Refrigerate within 2 hours for up to 4 days. Reheat to 165°F (74°C).

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