Moroccan Chicken Couscous with Vegetables

by Sabrina Snyder

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15 Comments

5 from 1 vote
4
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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Moroccan Chicken Couscous with Vegetables is a tasty one-pot dinner made in just 30 minutes that is full of warm spices and bright flavors!

The perfect Chicken dinner recipe made in just one pot so your weeknight dinner just got a whole lot easier! For other easy dinners like this one, try out my One Pot Greek Chicken and Rice or One Pot Mexican Chicken and Rice too!

Sabrina’s Moroccan Chicken Couscous with Vegetables Recipe

This is a dinner that I can feel good about feeding to my whole family. Not only does it come together quickly, but it’s also healthy! And bonus that it comes with a side and vegetable built right in. And the best part is that it has easy clean up which means we get to spend more time together instead of more time doing dishes.

Recipe Card

Dinner, then Dessert

Moroccan Chicken Couscous with Vegetables Recipe

Moroccan Chicken Couscous with Vegetables is a tasty one-pot dinner made in just 30 minutes that is full of warm spices and bright flavors!
Yield 4
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner
Cuisine Moroccan
Author Sabrina Snyder
plate with couscous, vegetables and chicken
PrintRate

Ingredients
 

  • 2 teaspoons ground cumin
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon ground cayenne pepper
  • 1 teaspoon ground cardamom
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground allspice
  • 3 tablespoons olive oil
  • 1 red onion , diced
  • 1 zucchini , diced
  • 1 (14.5 ounce) can garbanzo beans , rinsed and drained
  • 8 ounces chicken breast , chopped
  • 1/2 cup cranberries , chopped
  • 2 teaspoons kosher salt
  • grated zest of one lemon
  • 1 1/2 cups chicken broth
  • 1/2 cup orange juice
  • 1 1/2 cups couscous
  • 3 tablespoons chopped fresh parsley
  • 1 lemon , juice for finishing

Instructions

  • In a large heavy bottomed pot, add the cumin, ginger, cloves, cayenne, cardamom, coriander, and allspice on medium heat.
  • Stir the spices until you start to smell them, then add in the zucchini, onions and garbanzo beans with the oil.
  • Cook until softened, then add in the chicken breast pieces.
  • When the chicken is just cooked through add in the cranberries, salt, lemon zest, chicken broth, orange juice and couscous.
  • Bring the mixture to a boil, stirring to combine.
  • Once boiling turn the heat off and cover.
  • Wait five minutes, open the cover, scrape the contents with a fork to gently separate the couscous and add the parsley and lemon juice.

Nutrition

Calories: 460kcal | Carbohydrates: 63g | Protein: 22g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 36mg | Sodium: 1566mg | Potassium: 684mg | Fiber: 6g | Sugar: 6g | Vitamin A: 215IU | Vitamin C: 49.1mg | Calcium: 58mg | Iron: 2.4mg

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Notes From Sabrina

This dish is a pretty simple one but your tools you use are going to make a difference here. A good quality heavy bottomed pot is essential here. You don’t want to burn the spices, or the couscous. I find that cast iron works amazingly well for recipes like this. I love the way cast iron keeps heat and evenly distributes it so you don’t end up with spots that have burned or cold spots in the middle of the pan.

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About this Recipe

One pot Moroccan Chicken Couscous with Vegetables is a quick dinner that is done in less than 30 minutes. Healthy, full of warm spices with burst of bright flavor from the cranberries and lemon juice.

How to Store

  • Store: Leftovers can stay good in the fridge for 3-4 days. Wait for the recipe to cool, then transfer the dish to an airtight container to keep it fresh in storage.
  • Reheat: When you’re ready to serve the leftovers, place in a pot over medium heat with an extra splash of water or broth. Stir over heat until the dish is warmed through to serve.
  • Freeze: If you let the recipe completely cool, and seal it carefully in a freezer bag or another freezer-safe container, you can keep it frozen for up to 3 months. Completely thaw the recipe in the fridge overnight before reheating it.

Variations

  • Vegan: Easily make this vegan with a quick swap out of the chicken and the chicken broth for vegetable broth.
  • Spice: If you’re concerned about the spices in the dish and you feel like it may be too much for little kids to handle, I would just omit the cayenne pepper and possibly the cloves. The flavor won’t be quite as bold but it will be more kid friendly.

More One Pot Chicken Dinners

chicken and couscous pin image

Photos used in previous posts:

close up of one pot meal

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  2. This sounds amazing! Love the flavors in it. And have a wonderful time at the Fancy Food Show — It’s a wonderful trade show.

    Reply

  3. This looks great! I need more delicious, quick-to-the-table dishes like this one! HOpe you had fun at your conference!

    Reply

  5. I am loving the spice blend in here! I would omit the chicken for myself, but this is a great meal where I can serve it to vegetarians and meat-eaters by preparing the chicken on the side 🙂

    Reply

    1. Yes! I actually make it vegetarian from time to time too. I usually add a bit of marinated feta and double the chickpeas 🙂

      Reply

  6. This looks so good, I love the combination of spices that you’ve got going on here! I think my whole family would love it, definitely making this soon.

    Reply