Moroccan Spiced Chicken Couscous Bowl
Tender, warmly-spiced chicken with fluffy couscous, roasted vegetables, and a bright cilantro-lemon drizzle. A complete, restaurant-quality dinner ready in under an hour.
- Total time
- 50 min
- Servings
- 4
- Calories
- 520
- Protein
- 38g
Ingredients
- 1.5 lbs chicken thighs, boneless and skinless
- 1.5 cups couscous
- 1 whole red onion, large
- 1 whole bell pepper (red or yellow), large
- 2 medium carrots
- 4 tbsp olive oil
- 1 tbsp cumin
- 1 tsp paprika (sweet or smoked)
- 1 tbsp ginger, fresh, grated
- 3 whole garlic cloves, minced
- 1 whole lemon (zested and juiced)
- ½ cup fresh cilantro, chopped
- 1 to taste salt and black pepper
Instructions
- 1
Preheat oven to 425°F. Pat chicken thighs dry with paper towels.
- 2
Cut red onion into 1-inch wedges. Cut bell pepper into 1-inch chunks.
- 3
Cut carrots into 1/2-inch rounds. Arrange all vegetables on a large sheet pan.
- 4
In a small bowl, whisk together cumin, paprika, ginger, garlic, 2 tbsp olive oil, lemon zest, salt, and pepper.
- 5
Rub spice mixture all over chicken thighs. Toss vegetables with remaining 2 tbsp olive oil, salt, and pepper.
- 6
Arrange chicken thighs among the vegetables on the sheet pan.
- 7
Roast 25–30 minutes until chicken reaches 165°F internally and vegetables are tender with caramelized edges.
- 8
While chicken roasts, bring 2.5 cups water to a boil in a small pot with a pinch of salt.
- 9
Pour boiling water over couscous in a bowl. Cover tightly with a lid or plastic wrap; let sit 5 minutes.
- 10
Fluff couscous with a fork. Divide couscous among bowls.
- 11
Top each bowl with chicken, roasted vegetables, and fresh cilantro.
- 12
Drizzle with lemon juice. Serve hot.
Tools you’ll need
- sheet pan (large)
- small bowl
- whisk
- small pot
- instant-read thermometer
- serving bowls
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