Servings
Font
Back
One Pan Moroccan Chicken and Couscous
4.8 from 51 votes

One Pan Moroccan Chicken and Couscous

This One Pan Moroccan Chicken and Couscous dish features diced chicken breast cooked with a blend of warm spices alongside vegetables like red bell pepper, onion, and carrots. The mixture is combined with chicken broth and dried apricots, then finished with couscous that steams to tender perfection, absorbing savory and sweet flavors. The dish is garnished with almonds, fresh cilantro, and mint for added texture and freshness.

Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 4
Course: Main Course
Cuisine: Moroccan

Ingredients

  • 1 lb chicken breast diced into 3/4-inch pieces, boneless, skinless
  • 3 Tbsp olive oil divided
  • 1 tsp ground cumin divided
  • 1/2 tsp ground coriander divided
  • 1/2 tsp ground cinnamon divided
  • salt freshly ground
  • black pepper freshly ground
  • 1 large red bell pepper cored and chopped (1 1/2 cups
  • 3/4 cup onion red, chopped
  • 1 1/2 cups carrot matchstick cut
  • 1 Tbsp garlic 3 cloves, minced
  • 1/4 tsp Turmeric
  • 1 1/2 cups chicken broth low-sodium
  • 1/3 cup dried apricots chopped; or golden raisins
  • 1 cup Moroccan couscous dry
  • 2 Tbsp lemon juice fresh
  • 1/2 cup sliced almonds Fisher brand
  • 2 Tbsp cilantro chopped, fresh
  • 2 Tbsp mint chopped, fresh

Instructions

    Cup of Yum
  1. Heat 1 Tbsp olive oil in a non-stick 12-inch saute pan or deep skillet over medium-high heat. 
  2. Add chicken to pan season with salt and pepper, 1/2 tsp cumin, 1/4 tsp coriander and 1/4 cinnamon. Cook, turning occasionally, until cooked through, about 7 minutes. 
  3. Transfer chicken to a sheet of foil and wrap to keep warm. Heat remaining 2 Tbsp oil in skillet. 
  4. Add in bell pepper and onion and saute 5 minutes. 
  5. Add in carrots, garlic, remaining 1/2 tsp cumin, 1/4 tsp coriander, 1/4 tsp cinnamon and turmeric and saute 1 minute.
  6. Add in chicken broth and apricots, season with salt and pepper to taste and bring to a boil (it shouldn't just simmer on the edges it should boil lightly in the center as well). 
  7. Stir in couscous then remove from heat and let rest 5 - 6 minutes until tender.
  8. Stir in chicken and any accumulated juices, lemon juice, almonds, cilantro and mint (you can also add in little more broth if desired). Serve warm.
  9. Recipe source: Cooking Classy