One-Pot Moroccan Chicken Couscous

This One-Pot Moroccan Chicken Couscous is a flavorful and hearty meal that brings the warm, aromatic taste of North Africa right to your dinner table. Featuring tender marinated chicken thighs, a blend of veggies, and fluffy couscous, this dish combines rich spices and vibrant ingredients in a simple one-pot preparation. Perfect for busy weeknights or when you want to enjoy a wholesome, comforting meal with minimal cleanup.

Why You’ll Love This Recipe

This dish is everything you need for a quick and easy dinner with maximum flavor. The chicken is marinated in a mix of Moroccan spices, including Ras el Hanout, which gives it a fragrant, slightly spicy kick. The veggies—such as pumpkin, carrots, and zucchini—add texture and a natural sweetness, while couscous soaks up all the delicious flavors. Plus, the whole meal comes together in just one pot, saving you time on both cooking and cleanup.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Chicken Marinade:

• 500 g chicken thighs, skinless

• 2 tbsp Ras el Hanout (Moroccan spice mix)

• 1 tsp paprika (smoky, sweet, or spicy)

• 2 tbsp olive oil

• 1 tbsp lime or lemon juice (or cider vinegar)

The Veggies:

• 500 ml water

• 250 g pumpkin or butternut squash, cut into large cubes

• 150 g chickpeas (canned or pre-cooked)

• 5 carrots, sliced lengthwise in half

• 1 yellow onion, sliced

• 1 zucchini, cut into large sticks

• 2 garlic cloves, minced

• Salt and pepper to taste

Couscous:

• 250 g quick-type couscous (precooked)

• 1 tbsp olive oil

• Salt to taste

Directions

1. In an airtight container, combine all the chicken marinade ingredients with the chicken thighs. Mix well, cover, and let marinate in the refrigerator for 1 hour.

2. In a large skillet or pot, heat olive oil over medium-high heat. Add the marinated chicken thighs and sauté until browned on both sides.

3. Add the water to the pot and scrape the bottom of the pan with a wooden spatula to lift any browned bits. Add the carrots and pumpkin cubes, followed by the garlic cloves. Cover and let simmer for 20 minutes.

4. Add the zucchini and chickpeas to the pot and cook for an additional 10 minutes, keeping the pot covered.

5. Meanwhile, prepare the couscous. In a large bowl or tajine pot, mix the couscous with olive oil and salt, ensuring the couscous is evenly coated.

6. Check the water level in the pot, ensuring it remains just below the chicken thighs. If necessary, add more water.

7. Transfer the chicken and veggie mixture (with all its liquid) onto the couscous. Cover and let it rest for 10 minutes to allow the couscous to absorb all the flavors.

8. Fluff the couscous with a fork before serving.

Servings and Timing

• Servings: 5 people

• Prep time: 15 minutes

• Cook time: 45 minutes

• Marinating time: 1 hour

• Total time: 2 hours

Variations

• Protein swaps: Use chicken breasts or lamb for a different protein option.

• Veggies: You can add or substitute other veggies such as sweet potatoes, bell peppers, or eggplant.

• Spices: Adjust the spice level by adding a pinch of chili flakes or cayenne pepper.

• Add-ins: Top with fresh parsley or cilantro, and add raisins or dried apricots for a sweet contrast.

Storage/Reheating

• Storage: Store leftover Moroccan chicken couscous in an airtight container in the refrigerator for up to 3 days.

• Reheating: Reheat in a skillet or microwave until heated through. Add a splash of water or broth if the couscous has become dry.

FAQs

1. Can I make this dish ahead of time?

Yes, you can marinate the chicken the night before and cook the dish the next day. Leftovers also store well in the fridge.

2. Can I use bone-in chicken instead of boneless?

Yes, you can, but bone-in chicken may require a longer cooking time to ensure the meat is fully cooked.

3. Is this dish spicy?

The dish has a mild heat due to the paprika and Ras el Hanout, but it’s not overly spicy. You can adjust the heat by adding more chili or harissa.

4. Can I make this without couscous?

Yes, you can substitute couscous with quinoa, rice, or even bulgur for a different base.

5. Can I use frozen vegetables instead of fresh ones?

Yes, frozen veggies can be used, though they may have a slightly different texture after cooking.

6. Is this recipe gluten-free?

Yes, as long as you use a gluten-free couscous alternative or substitute another grain like quinoa.

7. Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be substituted, but they may dry out slightly more than thighs, so be careful not to overcook them.

8. Can I add more vegetables to the recipe?

Absolutely! Feel free to add other veggies like bell peppers, spinach, or eggplant to suit your preferences.

9. What can I serve with this dish?

You can serve this dish with a simple side salad, some crusty bread, or a dollop of yogurt.

10. Can I make this recipe in a slow cooker?

Yes, you can cook the chicken and veggies in a slow cooker, adding the couscous towards the end to avoid overcooking it.

Conclusion

This One-Pot Moroccan Chicken Couscous is a great option for anyone looking to create a delicious, aromatic, and satisfying meal with minimal effort. The blend of spices, veggies, and tender chicken makes for a perfect family dinner. Plus, the simplicity of the one-pot method means easy cleanup—what’s not to love?