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Moroccan Chicken Couscous

This Moroccan Chicken Couscous is bursting with bold spices, tender chicken, and wholesome pearl couscous for a comforting, flavorful meal!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Moroccan
Keyword: Chicken, Comforting, Couscous, Easy, Spicy
Servings: 4 servings

Ingredients

Moroccan Spice Blend

  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon paprika
  • 1 teaspoon coriander
  • 1 teaspoon cardamom
  • 0.5 teaspoon black pepper
  • 0.5 teaspoon allspice
  • 0.5 teaspoon turmeric
  • 0.5 teaspoon cayenne pepper
  • 1 teaspoon salt

Main Ingredients

  • 3 tablespoons Moroccan spice blend divided
  • 4 chicken breasts boneless and skinless, about 1½ lbs
  • 2 tablespoons olive oil
  • 1 large onion chopped
  • 5 cloves garlic minced
  • 0.5 cup golden raisins
  • 14 ounce can chickpeas drained and rinsed
  • 14 ounce can fire-roasted tomatoes
  • 3 cups chicken broth low sodium, for sauce
  • 1 cup pearl couscous dry
  • 1.5 cups chicken broth or water, for couscous
  • 4 cups kale rinsed and roughly chopped

Instructions

Prepare the Moroccan Spice Blend

  • In a small bowl, combine the ground cumin, cinnamon, ginger, paprika, coriander, cardamom, turmeric, cayenne pepper, allspice, salt, and black pepper. Mix thoroughly and set aside.

Cook the Chicken and Sauce

  • Heat the olive oil over medium-high heat in a large skillet. Sprinkle the chicken breasts evenly with 2 tablespoons of the Moroccan spice blend. Add the chicken to the skillet and brown each side for about 3-4 minutes until golden but not fully cooked through. Remove the chicken and set aside.
  • In the same skillet, add the chopped onion and sauté for 4-5 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant. Stir in the remaining tablespoon of Moroccan spice blend, allowing the spices to bloom in the pan for about 30 seconds.
  • Pour in the fire-roasted tomatoes, chickpeas, and golden raisins. Stir everything together to combine the flavors. Return the browned chicken breasts to the skillet, nestling them into the sauce. Pour in 3 cups of chicken broth.
  • Bring the mixture to a gentle boil, then reduce heat to low and cover the skillet. Let it simmer for about 20 minutes or until the chicken is cooked through and tender. Stir occasionally to prevent sticking.

Cook the Couscous and Finish

  • While the chicken simmers, bring 1½ cups of chicken broth (or water) to a boil in a medium saucepan. Add the pearl couscous and a pinch of salt. Reduce heat to low, cover, and cook for 8-10 minutes until the couscous is tender but still chewy. Drain any excess liquid and fluff with a fork.
  • About 5 minutes before the chicken finishes cooking, stir in the roughly chopped kale into the skillet. Cover and cook until the kale is wilted but still vibrant green.
  • Plate the pearl couscous, spoon the chicken and sauce over the top, and garnish with any remaining cooked kale. Serve warm.

Equipment

  • Large skillet or sauté pan
  • Medium saucepan with lid
  • Sharp knife and cutting board
  • Measuring Spoons and Cups
  • Wooden spoon or spatula

Notes

  • Use bone-in chicken thighs for richer flavor but increase simmering time by 10-15 minutes.
  • Substitute pearl couscous with quinoa or millet for a gluten-free option.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.
  • Avoid overcooking couscous to maintain its chewy texture.
  • Add kale toward the end of cooking to keep its vibrant color and texture.