Moroccan chicken and couscous skillet

Moroccan chicken and couscous skillet

Moroccan chicken and couscous skillet is a delicious one-pan dinner that’s made in less than 20 minutes. Perfect as a weeknight dinner, or as an easy lunch. The dish has lots of flavour, lean protein and hearty couscous – everything you need to complete a meal.

I love a good chicken dinner, and this is definitely one of my recent favourites. Any meal that can be thrown together in 15 minutes is great in my book. The fact that it tastes incredible is quite the bonus as well.

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Moroccan chicken and couscous in a black skillet, with coriander and feta cheese on top.

How to make Moroccan chicken and couscous

First, prepare 200 g cooked couscous. You can buy it precooked, or you can make it by simply adding 100 g couscous to a bowl, then pouring boiling water to completely cover the grains by about an inch. Wait 5-6 minutes for the water to be absorbed, and the couscous should be done. Taste test to make sure that the grains are soft. If they are still a bit hard, add more boiling water and allow it to be absorbed before continuing.

Heat up some one calorie cooking spray in a large skillet. Finely dice the onion, and saute for a minute. Dice the chicken breasts and add them to the pan. Add the ras el hanout over the chicken pieces, making sure that the chicken is covered on both sides. Allow the chicken to cook until done, about 5 minutes depending on the size of your pieces. Remove the chicken from the pan.

To the same pan, add cooked couscous, roughly chopped olives and pomegranate seeds. Drain and rinse 1/2 tin (400 ml size) chickpeas, and add to the couscous. Stir the pan to combine all the ingredients. Allow the ingredients to heat up, then add the chicken pieces on top. Serve immediately, or sprinkle some feta cheese over the top.

Infographic showing how to make moroccan chicken and couscousWhat is ras el hanout?

Ras el hanout is a spice blend that’s commonly found in North African cuisine, particularly Tunisian and Moroccan. There is no definite rules for which spices go into the spice blend, but it’s common for the blend to contain 5-15 different spices, including cardamom, cumin, cloves, cinnamon, ginger, rose petals, nutmeg, paprika, turmeric and more.

You can find ras el hanout in many grocery stores, or you can make your own. You can also substitute it in this dish for a combination of the spices listed above.

Chicken and couscous skillet with a block of feta cheese and a white napkin in front.

Side dishes to serve with Moroccan chicken and couscous

You don’t really need a side dish for this recipe, but if you prefer to add more vegetables to your meals, I can highly recommend serving this with oven roasted green beans, cumin spiced roasted carrots or sweet potato chickpea salad with kale and walnuts.

More delicious chicken dinners:

Moroccan chicken and couscous skillet

Moroccan chicken and couscous skillet is a delicious one-pan dinner that’s made in less than 20 minutes. Perfect as a weeknight dinner, or as an easy lunch. The dish has lots of flavour, lean protein and hearty couscous – everything you need to complete a meal.
Prep Time5 mins
Cook Time10 mins
Course: Dinner, lunch, Main Course
Cuisine: International
Keyword: cast iron, chicken, couscous, moroccan, one-pot, pomegranate, ras el hanout, skillet
Servings: 2
Calories: 448kcal
Cost: Cheap

Ingredients

  • 200 g cooked couscous
  • 15 olives, roughly chopped
  • 100 g pomegranate seeds
  • 1/2 tin chickpeas
  • 2 chicken breast fillets
  • 2 tsp ras el hanout
  • 50 g feta cheese
  • 1 onion

Instructions

  • First, prepare 200 g cooked couscous. You can buy it precooked, or you can make it by simply adding 100 g couscous to a bowl, then pouring boiling water to completely cover the grains by about an inch. Wait 5-6 minutes for the water to be absorbed, and the couscous should be done. Taste test to make sure that the grains are soft. If they are still a bit hard, add more boiling water and allow it to be absorbed before continuing.
  • Heat up some one calorie cooking spray in a large skillet. Finely dice the onion, and saute for a minute. Dice the chicken breasts and add them to the pan. Add the ras el hanout over the chicken pieces, making sure that the chicken is covered on both sides. Allow the chicken to cook until done, about 5 minutes depending on the size of your pieces. Remove the chicken from the pan.
  • To the same pan, add cooked couscous, roughly chopped olives and pomegranate seeds. Drain and rinse 1/2 tin (400 ml size) chickpeas, and add to the couscous. Stir the pan to combine all the ingredients. Allow the ingredients to heat up, then add the chicken pieces on top. Serve immediately, or sprinkle some feta cheese over the top.

Notes

You can find ras el hanout in many grocery stores, or you can make your own. You can also substitute it in this dish for a combination of the spices listed above.
Leftovers can be stored in the fridge for up to 4 days. This dish is not suitable for freezing.
This recipe makes 2 large portions.
 
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