Moroccan-Inspired Chicken Couscous Skillet

Ready in 30 minutes, this one-pan Moroccan-inspired chicken couscous recipe is quick and easy to make, and full of flavor. Serve it with a side of steamed vegetables for a healthy and well-balanced weeknight dinner.

I don’t know about you, but I love a one-pan dish! Not only does it allow for fewer dishes but cooking the ingredients in the same pan elevates the flavors of any dish.

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In this particular recipe, by cooking the couscous in the same pan used to cook the chicken, the couscous absorbs the juices and spices from the chicken, which seasons and moistens the couscous, without adding extra oil or fat, and enhances the Moroccan-inspired flavors of the recipe. Not to mention, it adds some color too!

Ingredients: What You’ll Need

You’ll need the following ingredients to make this Moroccan-inspired recipe:

• Chicken: The recipe calls for chicken breasts as the, however, you can use boneless chicken thighs if you like.
• Couscous: The use of Moroccan couscous made with semolina flour enhances the North Africa-inspired flavors of this dish. If you prefer to use Israeli couscous or pearl couscous, you’ll need to extend the oven cooking time as it takes longer to cook.
• Onion and Garlic: To add some flavor to the couscous. While the recipe calls for a shallot you can use a small onion instead.
• Spices: This recipe uses a lot of spices to add a lot of flavor to the chicken and the couscous. You’ll need paprika, cumin, coriander, ginger, turmeric, and cinnamon.
• Chicken Broth: To cook and flavor the couscous.
• Olive Oil: To cook the chicken and add moisture to the couscous.
• Fresh Herbs: A bit of fresh mint and fresh parsley or cilantro to finish the dish and balance out the spices.
• Lemon: A squeeze of fresh lemon juice to finish and balance the flavors.

How to Make Chicken Couscous

While this recipe requires multiple ingredients and may appear a little fancy or difficult to make, I can assure you it’s not! In a few simple steps, you can easily create a flavor-packed 30-minute meal with chicken and couscous. Here’s what you’ll do:

1. Season the chicken. Begin by coating the chicken in the Moroccan-inspired spice mixture.
2. Sear the chicken. Add the chicken breasts to a skillet and sear them on both sides.
3. Spice the couscous. Add the couscous to the skillet with the remaining spices and broth.
4. Add the chicken to the couscous. Return the chicken to the pan with the couscous.
5. Cook the skillet. Place the skillet in the oven and bake until the couscous is fluffy, and the chicken is cooked through.
6. Sprinkle with fresh herbs. Once the chicken and couscous are cooked, sprinkle the skillet with mint and cilantro.

Once cooked, the skillet can be served immediately on its own, with a side of vegetables, or a simple green salad.

FAQs

What to Serve with Chicken and Couscous

This chicken couscous recipe is filled with protein, complex carbohydrates, and healthy fats, so pairing it with some vegetables can help to add some fiber and micronutrients. I would recommend steamed or roasted:

• Broccoli
• Broccolini
• Asparagus
• Green Peas
• Carrots
• Zucchini

Although I didn’t add any, a sprinkle of feta cheese on top would add additional flavor, a creamy texture, a cool contrast to the spices, and add some healthy fats and a bit more protein at the same time.

More Chicken and Couscous Recipes:

• Creamy Tomato Chicken
• Mediterranean Couscous Salad
• Mediterranean Meal Prep Bowls
• Chicken Mushroom Orzo
• Curried Couscous and Chickpea Salad

Chicken Couscous Skillet

Author: Stephanie Kay

Ready in 30 minutes, this Moroccan-inspired chicken couscous recipe is a hearty and healthy one-pan meal that is perfect for a weeknight dinner. 

• Author: Stephanie Kay
• Prep Time: 5 minutes
• Cook Time: 25 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Dinner
• Method: Stovetop
• Cuisine: Moroccan

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Ingredients

Chicken:

• 1 pound chicken breasts (3–4 chicken breasts)
• 2 1/2 teaspoons paprika
• 2 teaspoons ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground ginger
• 3/4 teaspoon salt
• 1/4 black pepper
• 2 tablespoons olive oil

Couscous:

• 1 shallot or small onion, diced
• 3 cloves garlic, minced
• 1 1/2 cups couscous, dry
• 1 teaspoon ground turmeric
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 2 cups chicken broth
• Mint, chopped, to serve
• Parsley, chopped, to serve

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Instructions

1. Preheat the oven to 375°F.
2. Place the chicken breasts on a cutting board. Lay a large piece of plastic wrap on top of the cutting board, covering the chicken, and pound the top of each chicken breast with a meat mallet, rolling pin, or small skillet until they are an even thickness across. (While this step is optional, it helps to ensure the chicken cooks more evenly.)
3. In a small bowl, add the paprika, cumin, coriander, ginger, salt, and pepper, salt, and stir to combine. Once combined, transfer the spice mixture to a plate and then transfer chicken breasts onto the plate, one at a time, turning them in the spice mixture until they are well coated, and then return them to the cutting board.
4. In a large skillet on medium-high heat, warm the olive oil. Once the oil is hot, add the chicken breasts and cook for 3-4 minutes per side until golden brown. Once cooked on both sides, remove from the pan and set aside. (Note: The chicken breasts will not be fully cooked, you will finish them in the oven.)
5. In the same pan, turn down the temperature to low-medium heat, add onion and garlic (and a bit more olive oil if needed), and cook for 2-3 minutes until tender.
6. Add turmeric and cinnamon, stir to coat the onion and garlic mixture, and cook for 15-30 seconds until fragrant. Add couscous and stir to coat with the onion, garlic, and spice mixture.
7. Pour chicken broth into the pan, stirring to ensure it’s well mixed with couscous, then return chicken breasts to the pan, laying them into the couscous and broth mixture.
8. Cover the pan with a lid and then transfer it to the oven to cook for 15 minutes, until the couscous is cooked, and the chicken reaches an internal temperature of 165°F.
9. Once cooked, remove the pan from the oven, remove the lid, and sprinkle with fresh mint and parsley before serving.
10. Any leftovers can be stored in an airtight container in the fridge for up to 4 days or in the freezer for 3 months.