Moroccan Chicken Couscous Recipe

If you’re craving a meal that’s bursting with warm spices and wholesome flavors, you’re going to absolutely love this Moroccan Chicken Couscous Recipe. It’s one of those dishes where the chicken is tender and richly seasoned, the veggies are perfectly roasted, and the couscous soaks up all those incredible pan juices. Trust me, once you try this, it’s going to become a go-to for cozy dinners that impress without fuss.

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Ingredients You’ll Need

Each ingredient in this Moroccan Chicken Couscous Recipe works together to build layers of flavor — from the fragrant spices to the fresh parsley on the couscous. When shopping, look for fresh herbs and good-quality tomato paste for the best results.

• Extra virgin olive oil: Use a fruity, high-quality oil that shines in both the chicken rub and the couscous.
• Red wine vinegar: Adds a subtle tanginess that brightens the rich tomato paste and spices.
• Tomato paste: This is your secret thickener and flavor concentrator, so don’t skip it.
• Garlic: Fresh minced garlic gives that unmistakable aromatic punch.
• Ras el Hanout: A Moroccan spice blend that brings warmth with cinnamon, coriander, cumin, and more — if you can’t find it, mix your own blend or substitute with a curry powder mix.
• Ground cinnamon: Divided between the chicken rub and the couscous, cinnamon adds sweet spice depth.
• Ground ginger: A touch of zingy spice that balances the richness.
• Chicken thighs (boneless, skinless): I love thighs here for their juiciness and flavor; they stay tender even if you’re making this ahead.
• Kosher salt and black pepper: Essential for bringing all the flavors fully to life.
• Carrots: Cut into chunks so they roast nicely and absorb the spices.
• Celery ribs: Adds a subtle crunch and mild aromatic flavor.
• Red onion: Sliced thickly so they soften and caramelize in the oven.
• Raisins (optional): These little bursts of sweetness add a lovely contrast when sprinkled at the end.
• Couscous: Quick-cooking and perfect for soaking up savory juices.
• Fresh parsley: Added at the end, it brings freshness and a bright color pop.

Variations

I like to mix things up sometimes with this Moroccan Chicken Couscous Recipe to suit the season or dietary preferences, and you’ll find it super adaptable too. These variations keep the heart of the dish but give you room to experiment.

• Use bone-in chicken thighs: For even juicier meat, though cooking time needs to be a little longer; I’ve done this when entertaining, and guests loved the tender fall-off-the-bone texture.
• Vegetarian version: Swap the chicken for hearty chickpeas or roasted vegetables like sweet potatoes and eggplants — adjusting spices slightly works great and keeps that Moroccan spirit alive.
• Add nuts: Toasted almonds or pine nuts on top add a delightful crunch that my family always requests.
• Spice it up: Feeling adventurous? Toss in some harissa paste to the rub for a spicy kick that elevates the whole dish beautifully.

How to Make Moroccan Chicken Couscous Recipe

Step 1: Whisk together your magical spice rub

Start by mixing the olive oil, red wine vinegar, tomato paste, minced garlic, Ras el Hanout, half the ground cinnamon, and ginger in a small bowl. This rub is where all the magic begins — make sure you whisk it thoroughly until it’s smooth. You’ll want every piece of chicken to soak up those flavors, so don’t hold back here!

Step 2: Prep the chicken with care

Pat your chicken thighs dry with paper towels— this step is key for a better sear and more flavorful crust. Then season both sides generously with salt and pepper. Pour about three-quarters of your spice rub over the chicken and toss or rub it in thoroughly to ensure each piece is evenly coated. Set them aside to marinate briefly while you prep the veggies. This little pause really lets the flavors penetrate.

Step 3: Toss the veggies in the remaining rub

In a large bowl, toss the carrots, celery, and red onion slices with salt, pepper, and the leftover spice rub. This keeps them flavorful and ensures they’ll roast nicely alongside the chicken, soaking up any extra spice goodness. I discovered this trick when I first tried roasting veggies separately—it just didn’t have the same depth.

Step 4: Roast everything to perfection

Arrange the chicken and veggies spread out on a large rimmed baking pan. Pop them in your preheated 425°F oven, aiming for the center rack. You’ll roast for about 40 to 45 minutes, or until the chicken’s cooked through and the veggies are tender with a bit of char. Pro tip: if you see the chicken browning too fast, tent with foil halfway through to keep it juicy.

Step 5: Toast and steam your couscous

While the chicken roasts, bring your water or chicken broth to a boil. Then, in a saucepan, heat a tablespoon of olive oil and add the couscous, lightly toasting it while stirring until it turns a lovely golden brown. This step adds a nutty flavor and keeps couscous fluffy. Season with salt and the remaining cinnamon, pour in your hot liquid, immediately turn off the heat, and cover the pan. Let the couscous sit undisturbed for 10 minutes so it fully absorbs the liquid. Then fluff gently with a fork before stirring in fresh parsley.

Step 6: Combine and finish with a sweet touch

Once your chicken and veggies are out of the oven, spoon the fluffy couscous around and between them, letting it soak up those delicious pan juices for 5 minutes. Just before serving, sprinkle with raisins if you like that sweet contrast — my family can’t get enough of it!

How to Serve Moroccan Chicken Couscous Recipe

Garnishes

I love finishing this dish with a sprinkle of fresh chopped parsley for brightness and some plump raisins or toasted almonds for a lovely sweet and crunchy contrast. Sometimes, I add a dollop of Greek yogurt or a drizzle of harissa for a spicy creaminess that really wakes things up.

Side Dishes

This recipe stands beautifully on its own but pairs nicely with a simple green salad dressed with lemon and olive oil or perhaps some warm pita bread to scoop up every last bit of the juices. If you want to go all out, a side of roasted eggplant or a minted cucumber yogurt salad complements the flavors perfectly.

Creative Ways to Present

For special occasions, I sometimes serve this Moroccan Chicken Couscous Recipe in a large, colorful tagine or a rustic communal platter. It looks stunning and encourages everyone to dig in family-style. Adding pomegranate seeds over the top also gives a festive pop of color and a burst of tartness that’s irresistible.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. The chicken stays moist, and the couscous soaks up even more flavor overnight. Just give it a quick fluff before reheating to separate the grains.

Freezing

This Moroccan Chicken Couscous Recipe freezes well if you separate the chicken and couscous. Freeze them in airtight containers for up to 2 months. When you thaw, the couscous may clump a bit but stirring in a splash of water or broth before reheating helps bring back its light texture.

Reheating

I usually reheat leftovers gently in a covered skillet over low heat or microwave with a damp paper towel on top to keep everything moist. You can add a little olive oil or broth if it seems dry. The flavors often deepen after sitting, so it tastes just as good the next day.

FAQs

Final Thoughts

This Moroccan Chicken Couscous Recipe is one of those dishes that feels like a warm hug after a busy day. I love how it combines simple ingredients into something vibrant and comforting without spending hours in the kitchen. If you give it a try, I’m sure you’ll find yourself coming back to these flavors again and again — it’s like a little trip to Morocco right from your own kitchen. Go ahead and make it your own, and enjoy every delicious bite!

Moroccan Chicken Couscous Recipe

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• Author: Harper
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 6 servings
• Category: Main Course
• Method: Baking
• Cuisine: Moroccan

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Description

A flavorful Moroccan-inspired chicken couscous dish featuring tender, spice-rubbed chicken thighs baked with carrots, celery, and red onions, served alongside aromatic toasted couscous infused with cinnamon and fresh parsley. This vibrant, hearty meal combines rich North African spices with a comforting texture perfect for a wholesome family dinner.

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Ingredients

For the Chicken

• 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 sliced 1/2-inch thick
• 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

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Instructions

1. Preheat the Oven: Set your oven to 425°F (220°C) to prepare it for baking the chicken and vegetables.
2. Make the Seasoning Rub: In a small bowl, whisk together olive oil, red wine vinegar, tomato paste, minced garlic, Ras el Hanout, 1 teaspoon ground cinnamon, and ground ginger until well combined.
3. Season the Chicken: Pat the chicken thighs dry with paper towels, then season both sides generously with kosher salt and black pepper. Pour about three-quarters of the seasoning rub over the chicken and toss or brush to coat evenly. Set the remaining rub aside.
4. Prepare the Vegetables: In a mixing bowl, combine the carrots, celery, and red onion. Season with kosher salt and black pepper, then add the reserved seasoning rub and toss to coat the vegetables thoroughly.
5. Arrange for Baking: Transfer the seasoned chicken thighs and vegetables onto a large rimmed baking pan or sheet pan, spreading them out evenly.
6. Bake the Chicken and Vegetables: Place the pan in the center of the preheated oven and bake for 40 to 45 minutes, or until the chicken is fully cooked (juices run clear) and the vegetables are tender with some charred edges.
7. Prepare the Couscous: While the chicken bakes, bring 1 cup of water or chicken broth to a boil. Heat 1 tablespoon of olive oil in a saucepan over medium heat. Add the couscous and toast it by stirring frequently until golden brown. Season with kosher salt and 1/2 teaspoon ground cinnamon. Pour in the boiling liquid, immediately turn off the heat, cover the pan, and let the couscous absorb the liquid for 10 minutes without stirring.
8. Finish the Couscous: Once the couscous has absorbed the liquid, fluff it gently with a fork and stir in the chopped fresh parsley for a burst of freshness.
9. Serve: Remove the chicken and vegetables from the oven. Spoon couscous around and between the chicken pieces on the pan to soak up the juices. Let everything rest for 5 minutes. Optionally, sprinkle with raisins before serving for a touch of sweetness.

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Notes

• For a richer flavor, use chicken broth instead of water when preparing the couscous.
• If you prefer, substitute chicken thighs with chicken breasts, but reduce baking time as they cook faster.
• Raisins are optional but add a traditional sweet contrast common in Moroccan dishes.
• Make sure to toast the couscous well to enhance its nutty flavor and avoid sogginess.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

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Nutrition

• Serving Size: 1 serving (about 1 chicken thigh with couscous and vegetables)
• Calories: 480 kcal
• Sugar: 6 g
• Sodium: 420 mg
• Fat: 25 g
• Saturated Fat: 4 g
• Unsaturated Fat: 20 g
• Trans Fat: 0 g
• Carbohydrates: 38 g
• Fiber: 5 g
• Protein: 32 g
• Cholesterol: 90 mg