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skillet with chicken,feta and couscous.
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5 from 1 vote

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 minutes
Cook Time10 minutes
Course: Dinner, lunch, Main Course
Cuisine: International
Keyword: cast iron, chicken, couscous, moroccan, one-pot, pomegranate, ras el hanout, skillet
Servings: 2
Calories: 419kcal
Author: Tonje
Cost: Cheap

Ingredients

  • 200 g cooked couscous
  • 15 olives, roughly chopped
  • 100 g pomegranate seeds
  • ½ tin chickpeas
  • 2 chicken breast fillets
  • 2 teaspoon 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 ½ 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.
 

Nutrition

Calories: 419kcal | Carbohydrates: 41g | Protein: 33g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 95mg | Sodium: 887mg | Potassium: 697mg | Fiber: 6g | Sugar: 11g | Vitamin A: 288IU | Vitamin C: 11mg | Calcium: 194mg | Iron: 2mg