One Pan Moroccan Chicken and Couscous
This One Pan Moroccan Chicken and Couscous is bursting with warm spices and vibrant flavors, perfect for an easy, flavorful weeknight dinner!
Equipment
- Large skillet or sauté pan
- Cutting Board
- Chef’s knife
- Measuring cup
- Measuring Spoons
- Wooden Spoon or Spatula
- Serving platter
Ingredients
- 1 lb boneless, skinless chicken breasts diced into 3/4-inch pieces
- 3 Tbsp olive oil divided
- 1 tsp ground cumin divided
- 1/2 tsp ground coriander divided
- 1/2 tsp ground cinnamon divided
- Salt and freshly ground black pepper to taste
- 1 large red bell pepper cored and chopped (1 1/2 cups)
- 3/4 cup red onion chopped
- 1 1/2 cups matchstick carrots
- 1 Tbsp minced garlic (3 cloves)
- 1/4 tsp turmeric
- 1 1/2 cups low-sodium chicken broth
- 1/3 cup dried apricots or golden raisins chopped
- 1 cup dry Moroccan couscous
- 2 Tbsp fresh lemon juice
- 1/2 cup Fisher Sliced Almonds
- 2 Tbsp fresh cilantro chopped
- 2 Tbsp fresh mint chopped
Instructions
- Begin by seasoning the diced chicken pieces with 1/2 teaspoon of ground cumin, 1/4 teaspoon of ground coriander, 1/4 teaspoon of ground cinnamon, salt, and freshly ground black pepper. Toss everything together until the chicken is well-coated in the spices.
- In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Once hot, add the seasoned chicken and cook for about 5-7 minutes until browned and cooked through. Stir occasionally to ensure even cooking. Once done, remove the chicken from the pan and set it aside on a plate.
- In the same skillet, add another tablespoon of olive oil. Add the chopped red bell pepper, red onion, and matchstick carrots. Sauté for about 5 minutes until the vegetables are tender. Stir in the minced garlic, turmeric, and remaining spices (1/2 teaspoon cumin, 1/4 teaspoon coriander, and 1/4 teaspoon cinnamon). Cook for an additional minute until fragrant.
- Pour in the low-sodium chicken broth and add the chopped dried apricots or golden raisins. Bring the mixture to a gentle boil, allowing the flavors to meld together beautifully.
- Once boiling, stir in the dry Moroccan couscous. Remove the skillet from heat, cover it with a lid, and let it sit for about 5 minutes. This allows the couscous to absorb the broth and become fluffy.
- After 5 minutes, fluff the couscous with a fork and add the cooked chicken back into the pan. Drizzle with fresh lemon juice and sprinkle with sliced almonds, cilantro, and mint. Toss everything together gently to combine.
- Spoon the One Pan Moroccan Chicken and Couscous onto plates or a serving platter. Garnish with extra herbs or nuts if desired. Enjoy this flavorful dish with your loved ones!
Notes
- Substitute chicken with turkey breast or tofu for a vegetarian or alternative protein option.
- Use sunflower seeds or pumpkin seeds instead of almonds for a nut-free version.
- Feel free to add seasonal vegetables like zucchini, spinach, or chickpeas for extra nutrition and flavor.
- Store leftovers in an airtight container in the fridge for up to 3 days; reheat with a splash of broth to keep moist.
- To add spice, include cayenne pepper or red pepper flakes when sautéing the vegetables.