Posted October 2, 2023 by: Admin #Kitchen

Are you in a hurry for dinner tonight? Try this 30-minute one-pan Moroccan-inspired chicken couscous recipe. It’s quick, easy, and bursting with flavor. Pair it with a side of steamed vegetables for a nutritious weeknight meal.

I don’t know about you, but I love one-pan dishes! Not only do they mean fewer dishes to clean, but they also enhance the flavors of your meal by cooking everything together in the same pan.

In this recipe, by cooking the couscous in the same pan as the chicken, the couscous soaks up all the juices and spices from the chicken. This not only seasons and moistens the couscous but also amplifies the Moroccan-inspired flavors without the need for extra oil or fat. Plus, it adds a beautiful burst of color to your dish!

Ingredients: What You’ll Need

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

• Chicken: The recipe calls for chicken breasts, but you can use boneless chicken thighs if you prefer.
• Couscous: Opt for Moroccan couscous made with semolina flour for an authentic North African flavor. If you choose Israeli or pearl couscous, note that it requires a longer oven cooking time.
• Onion and Garlic: These add depth of flavor to the couscous. While the recipe suggests shallots, you can substitute a small onion.
• Spices: A rich blend of paprika, cumin, coriander, ginger, turmeric, and cinnamon provides layers of flavor for both the chicken and couscous.
• Chicken Broth: Essential for cooking and infusing the couscous with flavor.
• Olive Oil: Used for cooking the chicken and providing moisture to the couscous.
• Fresh Herbs: A touch of fresh mint and parsley or cilantro adds a finishing touch and balances the spices.
• Lemon: A squeeze of fresh lemon juice at the end brings a refreshing zing to the dish.

Dietary Adaptations

If you have dietary preferences or restrictions, here are some adaptations:

To Make it Gluten-Free: Substitute quinoa for couscous.

To Make it Dairy-Free: No changes are needed; this recipe is dairy-free.

How to Make Chicken Couscous

Although this recipe boasts multiple ingredients, it’s surprisingly straightforward to prepare. In just a few simple steps, you’ll create a mouthwatering 30-minute meal featuring chicken and couscous. Here’s the process:

• Season the chicken: Begin by generously coating the chicken in the Moroccan-inspired spice mixture.
• Sear the chicken: Add the chicken breasts to a skillet and sear them on both sides until golden.
• Spice the couscous: Incorporate the couscous into the skillet along with the remaining spices and broth.
• Add the chicken to the couscous: Return the seared chicken to the pan with the couscous.
• Cook the skillet: Place the skillet in the oven and bake until the couscous is fluffy and the chicken is cooked through.
• Sprinkle with fresh herbs: After cooking, garnish the skillet with fresh mint and cilantro for a burst of flavor.

Once ready, serve the skillet on its own, with steamed vegetables, or alongside a simple green salad.

Nutrition Tip

While this recipe is perfect for quick weeknight dinners, it also excels as a meal prep option. After cooking, divide the couscous and chicken evenly into containers, add your choice of veggies (broccolini is a great addition), and refrigerate. Enjoy healthy lunches or dinners for days to come.

FAQs

Is couscous healthier than pasta?

Couscous is a nutritious pasta alternative made from semolina flour. It provides complex carbohydrates, making it a healthy addition to balanced meals.

Is couscous better for you than rice?

Both rice and couscous are sources of carbohydrates and fiber. Neither is inherently healthier than the other; they simply offer different culinary experiences.

Is couscous good for losing weight?

Yes, couscous can support weight loss when consumed within a calorie deficit. It’s filling, healthy, and budget-friendly.

What to Serve with Chicken and Couscous

This chicken couscous recipe is packed with protein, complex carbohydrates, and healthy fats. Pair it with steamed or roasted vegetables to add fiber and micronutrients to your meal. Consider options like:

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

For an extra burst of flavor and creaminess, sprinkle some feta cheese on top. It also provides healthy fats and additional protein.

Storage + Reheating

To Store: Allow the chicken and couscous to cool completely, then transfer them to airtight containers and refrigerate for up to 4 days.

To Freeze: Once cooled, store leftovers in an airtight container in the freezer for up to 3 months.

To Reheat: Place the chicken and couscous in an oven-proof dish and warm in the oven at 350°F for 10-15 minutes. Alternatively, reheat leftovers in a microwave-safe dish in the microwave for 2-3 minutes, ensuring they thaw completely before reheating.

Chicken Couscous Skillet

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.

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

Instructions

• Preheat the oven to 375°F.
• 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.)
• 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.
• 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.)
• 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.
• 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.
• 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.
• 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.
• Once cooked, remove the pan from the oven, remove the lid, and sprinkle with fresh mint and parsley before serving.
• Any leftovers can be stored in an airtight container in the fridge for up to 4 days or in the freezer for 3 months.

Nutrition

• Serving Size: 1 serving
• Calories: 459 calories
• Sugar: 1 gram
• Fat: 11 grams
• Carbohydrates: 54 grams
• Fiber: 4 grams
• Protein: 35 grams