Description
This Moroccan couscous with chicken is a great way to flavorful, spiced chicken breasts with colorful veggies and fluffy couscous!
Ingredients
Units
Scale
- 4 boneless, skinless chicken breasts
- 1/2 tsp fresh black pepper
- 1/4 cup extra virgin olive oil
- 4 tablespoons Moroccan spice blend
- 1 cup dry Moroccan couscous
- 1 cup water
- 1 red bell pepper, deseeded and finely diced
- 1 cup julienne carrots or 100 grams store-bought (2 whole carrots)
- 1 small red onion or 2 shallots finely diced
- 1 whole fresh lemon (about 2 tablespoons of juice)
- 1/4 cup freshly chopped herbs
Moroccan Spice Blend
- 1/2 tsp ground cinnamon
- 1/2 tsp coriander
- 1 tsp all spice
- 1 tsp cumin
- 2 teaspoons smoked paprika
- 1 tsp ginger
- 1/2 tsp cayenne pepper
- 1/2 tsp black pepper
- 1 tsp kosher salt
- 1/4 tsp turmeric
Instructions
- Preheat the oven to 200 degrees C /400 degrees F and line a baking sheet with parchment paper (baking paper).
- Combine all the Moroccan spice blend ingredients together in a small bowl and set aside.
- Place the chicken breasts on a work surface or board and cover them with cling film (plastic wrap) to protect them from tearing while pounding.
- Dry the chicken breasts with kitchen paper and use a meat mallet or a rolling pin to pound only the thicker parts of the chicken breast so that they are more or less the same thickness right round. This will also help the chicken cook evenly and faster.
Transfer the pounded chicken to a large plate and add a sprinkle of fresh black pepper. - Add about 4 tablespoons of Morroccan spice to the chicken breasts along with all the olive oil and lemon juice. Now use your hands to coat the chicken thoroughly making sure it's all covered.
- Place the pounded, well spiced and seasoned chicken breasts onto the prepared baking sheet with parchment paper. Bake for 15 minutes (middle rack).
- While the chicken bakes, prepare the veggies. Rinse, deseed and dice the bell pepper, finely chop the onion or shallots, rinse dry and roughly chop the fresh herbs and julienne carrots. Try to make the veggies more or less the same bite sizes. Set aside.
- Remove the chicken from the oven after the cooking time and leave the chicken on the sheet pan for 5 minutes to simmer down (out the oven).
- Boil the water in the kettle for the couscous. Pour the dry couscous into a bowl (use a large bowl as it will also hold the chicken and veggies) and add the boiling water, immediately cover with cling wrap (plastic wrap) and leave it undisturbed for 15 minutes.
- Use a fork to fluff the couscous, taste and season with a little salt, pepper and a drizzle of olive oil, combine. Add the fresh vegetables to the couscous and mix together.
- Use a sharp knife (it does not have to be serrated) just sharp to slice the chicken breasts and then slide the knife, flat side down under the chicken to lift it and place it over the couscous and veggies. Do not forget to pour all those delicious juices on the parchment paper.
- Serve with lemon slices and freshly chopped herbs. Enjoy!
Notes
Julienne carrots: Because it's only 2 carrots, instead of buying a whole bag you can get the 100g packet already pre-cut julienne style. Just cut them in half so they are not too long.
Chicken: Use any part of the chicken that you like for example, it doesnt always have to be skinless and boneless. I like to mix it up because the thighs skin-on and bone-in have a ton of flavor!
Couscous: You can make this recipe with pearl couscous too (aka Israeli couscous). I like Moroccan couscous because there's no cooking required in this recipe.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Cuisine: Moroccon
Nutrition
- Calories: 311
- Sugar: 4
- Sodium: 745
- Fat: 18
- Saturated Fat: 3
- Carbohydrates: 14
- Fiber: 4
- Protein: 26
- Cholesterol: 72