Moroccan Chicken and Couscous

One thing that’s not so much fun about cooking is the clean up part, you know, washing a sinkful of dishes after enjoying a great dinner. Meals that you can pretty much make in one pot (or pan) are always a timesaver and they’re awesome for weeknights. This meal is so quick and easy, not to mention healthy too, so you can feel really good about what you’re eating. Heck, with the speed of prepping and cleaning this one, you might have some time to get some crunches and lunges in too, if that’s your thing.

Moroccan Chicken & Couscous

So why is this Moroccan? Couscous is probably the best known component of Moroccan cuisine, though my understanding is that citrus like lemons, as well as olive oil, and lots of yummy spices including cumin and curry (which is a combination of spices such as coriander and cinnamon) are also highlights.

The garlic and spices in this recipe add a unique flavor to the couscous, which becomes a filling and delicious entree with the addition of chicken, chickpeas, tomatoes, and green peas. Freshly squeezed lemon juice adds a bright citrusy flavor to the dish.

Moroccan Chicken & Couscous

This weeknight dinner won’t take up your whole evening to prep, nor your calorie budget for the day. The couscous and chickpeas have a tangy lemon flavor, which is enhanced by the garlic and tomatoes.

This is definitely a meal that both tastes good AND feels good. Enjoy!

Moroccan Chicken and Couscous


Moroccan Chicken and Couscous (adapted from Weekdays are Quick Meals)

Yield: 4 servings

1 tablespoon olive oil

1 pound boneless skinless chicken breast halves, cut into bite sized pieces

4 plum or Roma tomatoes

3 garlic cloves

1 1/4 cups chicken broth

1 15 ounce can chickpeas, drained

3/4 teaspoon ground cumin

1/2 teaspoon curry powder

1 cup couscous, uncooked

1 cup frozen green peas (thawed in microwave for a minute)

1/4 cup freshly squeezed lemon juice

1/2 teaspoon salt


1. Heat the olive oil in a large skillet over medium heat. Cook the chicken until lightly golden, 8 to 10 minutes.

2. Mince the garlic, then roughly chop the tomatoes. Once the chicken is cooked, add the garlic to the skillet and sauté for 30 seconds, then add the tomatoes and sauté for another minute. Then add the chicken broth, cumin, and curry powder and bring to a boil over medium-high heat.

3. Remove the skillet from the burner and stir in the couscous. Cover and let sit for about 5 minutes until the liquid is absorbed.

4. Add the lemon juice, salt, and peas and fluff the couscous with a fork.

Nutrition Information:

Per serving: 493 calories, 7 grams fat (calculated from; all nutrition information is approximate)


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