Spicy, quick and super easy these Moroccan Chicken Couscous Bowls are the perfect flavorful weeknight dinner or hearty weekend lunch.
When I’m in need of a hearty, weeknight dish packed with protein and lots of veggies, grain bowls are where it’s at! They’re quick to make and completely customizable based on whatever I’ve got in the fridge or whatever I’m craving. This one packs a punch with a spoonful of spicy harissa sauce right on top!
Veggies and chicken are roasted side by side on a large baking sheet while you whip up a batch of couscous. Lightly flavored with a bit of fresh lemon, the couscous makes the perfect base for your favorite roasted veggies. I love really deeply roasted broccolini paired with sweet carrots and tender red onions, but roasted squash or sweet potato could be a great addition if you have it on hand.
Harissa is one of my favorite sriracha alternatives. It has a bit more of a complex flavor with the variety of peppers, garlic and spices. Harissa is common in North African or Middle Eastern recipes but this flavorful dish is specifically inspired by Morocco with the lemony fresh, creamy yogurt, sweet roasted carrots.
Moroccan Chicken Couscous Bowls
Spicy, quick and super easy these Moroccan Chicken Couscous Bowls are the perfect flavorful weeknight dinner or hearty weekend lunch.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 minutes
- Yield: 4 Servings 1x
Ingredients
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- Salt and Pepper
- 1 bunch broccolini (baby broccoli)
- 1 medium red onion, cut into wedges
- 3 carrots, peeled, halved and cut into quarters
- 3 garlic cloves, peeled
- 1 1/2 cups uncooked couscous
- 1 cup plain greek yogurt
- 1 tablespoon spicy harissa sauce
- Chopped fresh cilantro
Instructions
- Heat oven to 425°F. Place the chicken breast on a cutting board, covered with a sheet of parchment or wax paper. Use a meat mallet or the back of a wooden spoon to even out the thickness of the chicken breasts for even cooking. Lightly oil the chicken with 1 tablespoon of the olive oil, season with salt and pepper and place on one side of a large baking sheet.
- In a large bowl, toss the broccolini, onion, carrot and garlic with the remaining tablespoon of olive oil and season with salt and pepper. Place the veggies on the baking sheet with the chicken.
- Bake 20 to 25 minutes, turning the chicken and veggies once until the veggies are browned and the chicken is cooked through.
- Meanwhile, make couscous according to package directions. Add zest from the lemon and 1/2 teaspoon fresh lemon juice to the cooked couscous. Season with salt and pepper to taste and fluff with a fork.
- Divide the couscous among 4 bowls. Top with sliced roasted chicken, broccolini, onion wedges, carrots and garlic. Spoon the yogurt and harissa sauce on the bowls and garnish with cilantro.
Nutrition
- Serving Size: 1 Serving
- Calories: 432
- Sugar: 7g
- Sodium: 114mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Carbohydrates: 72g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 3mg
What’s in your favorite weeknight bowl?
Looking for another Chicken bowl? Try these…
Teriyaki Chicken Rice Bowls from Foodie Crush
Chicken and Mushroom Farro Bowls from Dine and Dish
Honey Chipotle Chicken Bowls from How Sweet It Is
Or, check out my Soy Glazed Salmon Rice Bowl…
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