Moroccan Chicken with Couscous
May 28, 2019, Updated Jan 28, 2026
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Moroccan chicken with couscous is all about warm spices and comforting flavors. Tender chicken is cooked with a fragrant blend of spices, then served over fluffy couscous and vegetables. It’s a satisfying, well-rounded dish that feels special while still being simple enough to make at home.
No boring chicken over here, thanks to my homemade Moroccan spice blend that’s used in both the marinade and the couscous. This simple Moroccan chicken recipe is perfect for any occasion. Similar to my chicken tagine and Moroccan harira soup, this dish is also comforting, flavorful, and easy enough to make at home.
The Spice Mix and Marinade
This recipe is made with an amazing marinade that has seven spices that combine very well together to make a tasty marinade. You could also simply use ras el hanout spice mix for this recipe. If available, you can also add some preserved lemons like we do when making chicken tagine to the marinade for more flavor and a touch of brightness.
This marinade is full of flavors that work so well together and make any dish extra tasty. The spices used to make this chicken marinade are:
- Paprika
- Cardamom
- Turmeric
- Cumin
- Cayenne
- Cinnamon
- Salt
How To Make Moroccan Chicken
Prepare the spice mix: Mix all the spices in a small bowl. Set aside 1 teaspoon of the spice mix for the couscous, then mix the remaining spices with olive oil to form a paste.
Prepare the chicken: Cut a few shallow slits into the chicken breasts. Rub the spice paste all over the chicken and let it marinate for at least 30 minutes, or up to overnight.
Cook the chicken: Preheat the oven to 375°F. Heat a pan over medium-high heat and sear the chicken breasts for about 4 minutes per side. Transfer them to a baking sheet and bake for 20 to 30 minutes, until fully cooked. Cover loosely with aluminum foil and let rest for 10 minutes, then slice.
Make the couscous: Heat some extra virgin olive oil in a pan and sauté the onion and garlic until fragrant. Add the diced carrots and the reserved Moroccan spice mix and stir well.
Add the raisins and pearl couscous and stir to combine. Pour in the water, bring to a simmer, and cook for about 30 minutes, until the couscous is tender but not mushy. Turn off the heat, let it sit for 10 minutes, then fluff with a fork.
Right before serving, add a squeeze of lemon juice to the couscous for a bright, fresh finish.
Recipe Tips
- I used pearl couscous for this recipe since it works well with carrots and raisins. If you prefer regular couscous, you can follow my tutorial on how to cook couscous.
- Feel free to add green olives or chopped apricots to the couscous for extra flavor.
- Preserved lemons are optional in the marinade but add a nice touch of saltiness and brightness.
- You can marinate the chicken breasts with the spice mix and refrigerate them for up to 24 hours.
Did you make this recipe? I’d love to hear about it! Please comment and leave a 5-star🌟 rating below. You can also follow us on Instagram, Facebook, Pinterest or subscribe to our newsletter to get a free e-Cookbook!
Moroccan Chicken and Couscous
Ingredients
Moroccan Spice Blend
Moroccan Chicken
- 2 Chicken Breasts
- 2 tbsp Moroccan Spice Blend
- 1/8 cup Olive Oil
Moroccan Couscous
Instructions
Moroccan Spice Blend
- Place all the spices in a large bowl, stir using a small spoon.
- Take one teaspoon of the spice blend and save it for the couscous. You will use the rest of the spice mix for the chicken.
Moroccan Chicken
- Mix the Moroccan spice blend with the olive oil until it forms a paste.
- Cut a few slits into the chicken breast, spread the paste over the chicken breasts on all sides. Let it marinate for at least 30 minutes or up to overnight.
- Once ready to cook, preheat the oven to 375℉ and coat a baking sheet with cooking spray. Heat a skillet over medium high heat. Once hot, sear the chicken breasts in the pan, 3 to 4 minutes on each side.
- Place the chicken breasts on the baking sheet. Bake in the oven for 20-30 minutes, until fully cooked. Take them out of the oven, cover with a piece of aluminum foil and let them sit for 10 minutes before slicing.
Moroccan Couscous
- While the chicken is cooking, work on the couscous. Heat the olive oil in a pot over medium heat. Sauté the onion until golden, then add in the garlic and cook for a minute.
- Add the carrots and cook for 5 minutes. Add the 1 teaspoon Moroccan spices that you saved and stir well. Add raisins to the vegetables.
- Add the couscous and stir well so it's incorporated with the vegetables and spices.
- Add in the water, turn the heat up to medium high and bring it to boil. Lower the heat back to medium, cover and let it cook for 20 to 30 minutes until it's fully cooked. Turn the heat off, let the couscous sit for 10 minutes and then fluff it with a fork.
- Add lemon juice and parsley to the couscous and serve the it with sliced Moroccan chicken.
Notes
- You can marinade the chicken and refrigerate it for up to a day, and proceed with the steps when you’re ready to cook.
- You can use boneless skinless chicken thighs for this recipe as well. Cooking time may vary. Make sure the chicken has cooked completely before serving it.
- The amount of cayenne in this easy Moroccan chicken recipe is enough for the chicken to have a mild heat. If you prefer the chicken to be spicier, add 1/2 tsp cayenne to the original recipe.
- Both golden raisins and dark raisins can be used in this recipe.
- You can make a larger batch of this Moroccan spice and store it in a jar to have at hand. You can use this spice with breakfast eggs, in rice dishes, or any kind of meat dish for more flavor.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was really good! I am not a huge couscous fan, but liked this anyway. I really loved the flavors on the chicken! Just the right amount of heat too. I will for sure be making this again!
Hi, can I substitute rice for the cous cous to make a gluten free dish?
You sure can! However the cooking time and the amount of water might change.
Just tried this recipe tonight and it was amazing! Followed it exactly and it turned out perfectly. I served it with a little dollop of harissa too for a touch more spice. Flavors reminded me and my husband of our honeymoon in Morocco. Thanks so much for posting! Excited to check out your other recipes!
Hi Ashley! Thank you for trying the recipe and I’m happy to know you enjoyed it!
these flavors sounds really wonderful I never have enough chicken dishes!
Thank you!
A festival of flavors, indeed! How delicious those spices look.
Thank you Valentina! It’s a favorite at our home!
I haven’t had moroccan chicken in SO long! I need this on my plate ASAP! I’m also a fan of adding lemon to the couscous before serving too 🙂
Hi Carmy! Yes! Lemon gives just the right amount of acidity to the recipe!
I am loving those exotic flavors! This looks great!
Thank you Jessica!
this looks so delicious! Morrocco is one of my favourite countries in the world! it has some a colourful vibe and the food is incredible! this brings back good memories 🙂
I love Morocco too! It’s such an enchanting place!