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Healthy and hearty – this recipe for Moroccan Couscous with Chicken features savory, spiced chicken breast, fluffy cauliflower couscous, salty pistachios, pungent feta cheese, sweet dates, and a creamy yogurt-tahini dressing. Filling, nutritious, and beyond delicious, your family will love this grain-free chicken with couscous salad meal!
Featured comment: Perfectly balanced flavors. New favorite meal!!! Can’t wait to try your other recipes.” – Heather
Update: This post was originally published in March 2016. I made updates to the post below to include more information about making this recipe for Moroccan chicken with couscous at home.
These chicken couscous salad bowls have 4 different components, and while each is delicious on its own, this is definitely a “sum is greater than its parts” type of food situation happening here. Let’s discuss.
Table of Contents
- About this moroccan couscous recipe
- What is Moroccan couscous?
- Ingredients for moroccan couscous salad
- How to make moroccan couscous with chicken
- FAQs: chicken with couscous salad
- Serving couscous salad moroccan
- Storing leftovers
- More mediterranean chicken entrees!
- recipes with couscous!
- Moroccan Couscous with Chicken
About this moroccan couscous recipe
The baked chicken is coated with warm, mellow, earthy Moroccan spices and, since you quick-brined it, it is succulent and super tender. Basically, it’s clucking delish.
The cauliflower-based Moroccan-style “couscous” is light, fluffy, and a delicious way to sneak more vegetables into your diet. For real, I am pretty obsessed with cauliflower in general because of its versatility (read: I always have a head of it in my refrigerator), but turning it into couscous is my new thang.
I’ve been making cauliflower rice and mash for years, but for some reason, it took me a hot minute to use it for couscous. Don’t be like me. Make cauliflower couscous immediately and prepare to shovel it into your pie hole on repeat.
The accompanying dressing to these grain-free bowls full of yum is creamy, lemony, smooth, and a hint nutty. Like every other dressing or sauce on this blog, it is finger-licking good and I highly recommend bathing in it. 😉
While the chicken, couscous, and dressing in these bowls all rock the hiz-zouse, it’s the toppings that make this bowl off-the-charts delicious. Salty, crunchy pistachios; funky, cheesy feta; sensational, sweet dates and herbaceous, fresh parsley finish these bowls off in a big way.
And while I did put measurements for the toppings in the recipe below, I encourage you to double the amounts of each. Because toppings are what makes the world go round. Or at least toppings bring extra flavors, textures, and temperatures to make your Moroccan couscous dinner much more interesting.
Why you’ll love this couscous meal
Seriously, friends — it’s time to start cooking. Get your tuchus into the kitchen and prepare my Moroccan Couscous Salad with Chicken. I know you are going to love them as much as we do! Aside from being wildly delicious, this recipe is also:
- Allergen-Friendly – Naturally egg-free, soy-free, nut-free, grain-free, and gluten-free, this yummy bowl of chicken and veggies is perfect for nearly any diet. Oh, and it’s also easy to make dairy-free!
- Wholesome & Nutritious – This Moroccan couscous dish is pretty much the definition of “clean eating.” It’s packed with lean protein, veggies, heart-healthy oil, and a bevy of aromatics, herbs, and spices for a meal your doc would be thrilled to see you eating.
- Meal-Prep Friendly – Feel free to get a jump on this flavorful dinner by processing the couscous and marinating the chicken ahead of time. This cauliflower couscous meal is also ideal for packing into grab-and-go containers for easy heat-and-eat lunches or dinners.
What is Moroccan couscous?
When it comes to starches in Moroccan food, couscous (also known as “smida”) reigns supreme. It’s perfect for serving with any number of different dishes like tagines, keftas, and chermoula-doused proteins because it’ll soak up every last drop of deliciousness. It’s also excellent as a base in grain bowls and salads.
While couscous may look like a tiny grain, it’s actually a very fine type of pasta. There are two primary types: traditional Moroccan couscous (very small grains) and Israeli couscous, also known as “pearl couscous,” which has a larger size that’s more similar to freekeh or wheat berries.
In this recipe for Moroccan couscous, I swap in finely processed cauliflower in place of the semolina (wheat) flour-based pasta that is normally used. Not only does this help you sneak extra veggies into the meal, but also makes a delicious grain-free, gluten-free couscous alternative!
Ingredients for moroccan couscous salad
Before you go getting overwhelmed by the length of this ingredient list, note that at least 6 of the items are things you already have on hand (oil & spices). The remaining ingredients are run-of-the-mill, so you shouldn’t have any trouble finding them at the store!
- Cauliflower – I typically use a head of cauliflower rather than the kind that comes in a bag already broken down into florets because it’s usually more cost-effective that way. Feel free to do whatever suits you best.
- Substitution: You’re welcome to use real couscous, rice, or bulgur if you prefer! Just note that the nutrition facts and the method of preparation will change (read the box it comes in to learn more).
- Olive Oil – Just your normal cooking oil is perfect here.
- Garlic – Fresh is always best, but feel free to swap in minced jarred garlic or jarred garlic paste instead.
- Fresh Parsley – Bright, earthy, and a touch lemony, parsley adds freshness and color.
- Substitution: In a pinch, you can swap in about ⅓ as much dried parsley for fresh. You’re also welcome to experiment with other fresh herbs like chervil, cilantro, or even dill and fresh mint.
- Boneless Skinless Chicken Breasts – Super lean chicken breasts often get a bad rap for being dry and bland. The problem here isn’t the meat, it’s the preparation! Make sure to brine your breasts for a minimum of 15 minutes for the juiciest, tastiest meat you’ve ever tried.
- Substitution: Feel free to use boneless skinless chicken thighs if you prefer dark meat.
- Za’atar – This Middle Eastern spice blend is one of my favorites. Loaded with zesty sumac, toasty sesame seeds, lots of earthy herbs, and warming spices, it’s delightful to add to your hummus, popcorn, homemade crackers, flatbreads, and more.
- Substitutions: Harissa powder, Italian seasoning, or any other Middle Eastern or Moroccan herb blend can be used.
- Paprika & Crushed Red Pepper Flakes – For a touch of heat and color.
- Cumin, Ground Ginger & Ground Cinnamon – For added warmth.
The sauce
- Greek Yogurt – I prefer using full-fat greek yogurt, but feel free to swap in low-fat, fat-free, or even dairy-free instead. Skyr and labneh can also be used here.
- Tahini – For toasty and nutty vibes.
- Substitutions: You can use cashew butter or sunflower butter in a pinch, preferably paired with a drizzle of toasted sesame oil to replace some of the flavor.
- Lemons – Again, fresh is ALWAYS best, especially for lemon juice. To get the most juice, roll them firmly on your work surface before slicing them open.
For serving this couscous moroccan recipe
I also suggest you grab the following:
- Dates – For chewy texture and pops of sweetness throughout.
- Substitutions: You can also use raisins, sultanas (golden raisins), or chopped dried figs.
- Pistachios – For salty crunch.
- Substitutions: Pine nuts, chopped cashews, almonds, or hazelnuts can also be used instead.
- Feta Cheese – Briny, salty, funky, and creamy, feta cheese hits me in all the flavor centers. I prefer feta made with traditional sheep’s milk, but any will do.
- Substitutions: Try swapping in grilled halloumi or bread cheese instead.
- Naan – For a touch of crunchy, crouton-like texture.
- Substitutions: Any style of thick flatbread (e.g. pita, paratha) can also be used. Feel free to omit or swap in crunchy roasted chickpeas if you have gluten sensitivity.
Optional Variations
- Dairy-Free – Swap in coconut or soy-based greek yogurt or sour cream and use tofu-based feta.
- Vegetarian – Make it a vegetarian couscous meal by omitting the chicken breasts. Alternatively, you can swap the chicken for chickpeas or tofu!
- Veggie-Centric – You can easily add bulk to this couscous dinner by adding any of your favorite fresh veggies. Shallots (onion), carrots, zucchini and red bell peppers especially taste great here.
How to make moroccan couscous with chicken
There are three separate components to this recipe for moroccan couscous salad with chicken; however, this couscous dinner is simple to prepare. Here’s how it’s done:
- Prepare cauliflower couscous: Add cauliflower florets to the bowl of a food processor. Pulse until the cauliflower resembles rice. Set the couscous aside.
- Make the sauce: In a bowl, whisk the greek yogurt together with the tahini, garlic, lemon juice, parsley, cumin, paprika and salt. Set the sauce aside.
- Season and bake the chicken breasts: Pat the chicken dry and rub both sides generously with oil. Then, season both sides of the chicken breasts with garlic, cumin, paprika, ginger, cinnamon and red pepper flakes. Place the chicken on a sheet pan or into a large baking dish and bake until the chicken is cooked through.
- While the chicken is baking, cook the couscous: Heat a splash of oil in a large saute pan. Once shimmering, add the couscous to the pan and cook, stirring, until the couscous is golden in color. Then, add in the garlic and cook until fragrant. Remove the couscous from the heat and let cook slightly.
- Make the couscous salad: To the pan with the couscous, add the lemon juice, fresh parsley, za’atar, cumin, dates and pistachios. Then, season with salt and pepper. Toss to combine before tasting and adjusting the Moroccan couscous salad to taste.
- Assemble couscous meal: Transfer the moroccan couscous salad to a serving platter or individual bowls and top with chicken breasts. Garnish with feta and fresh herbs; serve with naan and lemon wedges. Enjoy immediately.
Tips for the best couscous salad with chicken
- Quick-brining the chicken breasts is optional, however, it DOES result in more tender, succulent chicken. What I’m trying to say is be like Nike and JUST DO IT.
- No food processor? No problem! You can also use the large holes on a box grater or even the pulse function on your blender to break the cauliflower down into couscous.
FAQs: chicken with couscous salad
Is Moroccan chicken similar to Indian chicken?
This Moroccan-spiced chicken tastes similar to Indian chicken but much milder. While Indian and Moroccan cuisines use similar spices, including cumin, paprika, ginger, and cinnamon as seen here with this chicken, Moroccan dishes use a lesser quantity of spices than Indian dishes, which results in an overall milder-flavored final dish.
Is this Moroccan couscous recipe healthy?
While I’m not a registered dietary professional, and while “healthy” can mean a lot of different things depending on who you’re talking to, I’d venture to say HECK YES it’s healthy! We’re talking lean protein, a pile of veggies, and a yogurt-based dressing, which, in my mind at least, are all deliciously nutritious. This Moroccan couscous meal is something you can feel good about feeding your family!
Serving couscous salad moroccan
This cauliflower couscous salad Moroccan-inspired recipe is very versatile. Feel free to swap out the cauliflower for the grain of your choice. Or, you could simply serve the baked Moroccan chicken with your favorite Moroccan side dishes, on a salad, or stuffed in a pita as a sandwich!
To garnish my grain-free couscous dinner I opt for dates, pistachios, crumbled feta, and torn naan. While all the garnishes are optional, they definitely add a ton of flavor and texture to the Moroccan chicken couscous.
This delectable Moroccan couscous salad is perfect for brunch, lunch, or dinner. They’re particularly welcome when your body is craving lots of veggies!
Storing leftovers
- The baked chicken will keep in a covered container in the fridge for up to 5 days. It can also be well-wrapped and frozen for up to 2 months. To serve, defrost overnight in the fridge (if needed), then heat gently in an oven or microwave.
- The cauliflower couscous is best eaten within 2 days of preparation. Keep it covered in an airtight container (cooked cauliflower, like other cruciferous veggies, can get a little fart-y smelling) in the fridge for up to 5 days, or freeze it for up to a month.
Alright, friends. I hope these delectable couscous and chicken dinner Moroccan your world be-couscous I love you. Until next time, hum-miss you!
Cheyanne
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How to make healthy Moroccan Chicken Couscous dinner at home👇
Moroccan Couscous with Chicken
Equipment
- 1 Baking Dish (for cooking chicken)
- 1 Food Processor (for making cauliflower rice)
- 1 skillet (for cooking cauliflower couscous)
Ingredients
COUSCOUS
- 1 large Cauliflower – cut into florets (about 14-16 ounces florets)(SEE NOTES)
- 2 TBS Olive Oil
- 1 Clove Garlic – minced
- 1 tsp Za’atar
- ½ tsp Cumin
- Kosher Salt and Ground Black Pepper
- 1 Lemon – juice and zest
- 2 TBS Fresh Parsley – minced; plus more for garnish
CHICKEN
- 1 pound Boneless Skinless Chicken Breasts – lightly pounded with meat mallet to be uniform in size and quick brined (SEE NOTES)
- 2 TBS Olive Oil
- 2 Cloves Garlic – minced
- 1 tsp Cumin
- 1 tsp Paprika
- ½ tsp Ground Ginger
- ¼ tsp Ground Cinnamon
- ¼ tsp Crushed Red Pepper Flakes
DRESSING
- ½ Cup Greek Yogurt
- 2 TBS Tahini paste
- 1 cloves Garlic – minced
- 1 TBS Lemon Juice
- 1 heaping TBS Fresh Parsley Leaves – chopped
- ¼ tsp Ground Cumin
- ¼ tsp Paprika
- ¼ tsp Kosher Salt
COUSCOUS SALAD
- ½ Cup Dates – pitted and chopped
- 1/3 Cup Pistachios - shelled
- ½ Cup Feta Cheese - crumbled
- Naan – toasted, for serving
Instructions
- Preheat Oven: Spray a large baking dish with non-stick cooking spray and set aside. Preheat oven to 425 degrees F.
- Prepare the Couscous: Working in batches, add the cauliflower florets to the food processor. Pulse until the cauliflower is finely chopped and resembles couscous. (Tip: Be careful not to over process the cauliflower into mush. SEE NOTES)
- Make the Dressing: Whisk all ingredients together in a small bowl. Set aside in refrigerator.
- Meanwhile season chicken breasts: In a small bowl, combine the garlic, cumin, paprika, ginger, cinnamon and red pepper flakes. Stir in the olive oil. When chicken is done brining, rub mixture all over chicken breasts and transfer to prepared baking dish.
- Bake Moroccan Chicken: Transfer the chicken breasts to the oven and bake for 20-25 minutes, or until chicken is cooked through (internal temperature of 165 degrees F). Remove from oven and let rest 5 minutes. Slice chicken if desired.
- While Chicken is cooking, Cook the Couscous: Heat oil in a large sauté pan over medium heat. Add the cauliflower couscous to the pan. Cook, stirring frequently until the couscous turns light golden in color, about 7 minutes. Add in the garlic and season with the za'atar, cumin, 1/2 teaspoon of salt and a generous pinch of black pepper. Cook, stirring, until fragrant, about 30 seconds – 1 minute. Remove from heat and stir in the lemon juice, lemon zest and parsley.
- Make Couscous Salad: Add the dates and pistachios to the couscous and toss to combine. Taste the couscous salad and adjust for seasoning.
- Assemble the Couscous Dinner Bowls: Transfer the couscous to serving bowls and top with chicken, feta, and fresh herbs. Serve with naan bread and lemon wedges for a complete couscous meal. Enjoy!
Notes
- Cauliflower: To save time use packaged riced cauliflower in this recipe! You'll need about 14-16 ounces of cauliflower rice.
- Quick brining the chicken breasts is completely optional; however, it DOES result in more tender, succulent chicken.
- To Quick Brine the Chicken: Fill a large bowl with 2 quarts of warm water and stir in 2 tablespoons kosher salt. Add the chicken breasts and allow to brine for 15 minutes. Remove chicken from brine, rinse and pat dry.
*Alternatively use a cheese grater to grate cauliflower
- To Quick Brine the Chicken: Fill a large bowl with 2 quarts of warm water and stir in 2 tablespoons kosher salt. Add the chicken breasts and allow to brine for 15 minutes. Remove chicken from brine, rinse and pat dry.
Nutrition
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Heather
Perfectly balanced flavors. New favorite meal!!! Can’t wait to try your other recipes.
Cheyanne
Hi Heather,
I’m absolutely thrilled you enjoyed the recipe!! Thank you for coming back and letting me know how it went over! Cheers!
Sonia | Inglourious Bananas
This looks delicious! I’ll probably make it for lunch tomorrow. I have one question though. Did you use smoked or sweet paprika?
Cheyanne Bany
Hi Sonia! I used sweet paprika in this dish. However, I have made it with smoked paprika when I was in a pinch. But, if you have both, I suggest using sweet paprika. I hope you love this dish as much as we do! Let me know if you have any other questions! Cheers and thank you for stopping by!
Sonia | Inglourious Bananas
I’m back. I tried it, as promised, (I skipped the dressing and the feta though) and it was delicious!
Kristen Berry
Looks like a great and flavorful meal! At what point do you add the dressing? Thank you!
Cheyanne Bany
Hi Kristen! Thanks so much for stopping by! I added the dressing at the end, but as with any dressing or “salad” you can add it whenever you’d like… you can toss the cauliflower in it, or the chicken, or both. Really it is up to you. If you try this dish I hope you love it as much as we did. Cheers! 😉
Denise | Sweet Peas & Saffron
This looks like MY KINDA MEAL! I have to get on the cauliflower rice/couscous train because that is one healthy bowl full of goodness!
mira
This is my kind of food girl! Love it! Pinning to try it this week!
Ashlyn | Dollop Of Yum
This Moroccan chicken looks absolutely amazing! Pinning! 🙂
Kathleen | Hapa Nom Nom
I’m loving the incredible flavors you’ve got going on here! And a BIG YES to a quick brine! It’s definitely the way to go – so much more moist and flavorful! Seriously, girl you’re totally making my mouth water!
My Dish is Bomb
I’ve never brined my chicken but they always did it at the restaurant I used to work at. It made such a difference…so you’ve convinced me! I love bowl dinners and chicken breast and all the spices you’ve included here. And I’m also super envious of your backyard!!
Amanda
Whoa, girl. This is spiced perfectly! I need some of this in my belly right now. And I just picked up some tahini and wondered what the heck I was going to do with it after making some hummus. The dressing looks amazing!
Angie@Angie’s Recipes
I like high protein, low carb dishes like this. Totally yum!
Sarah
What a delicious and healthy way to serve chicken breast! Always looking for great inspiration for how to dress up chicken. I love this 🙂
Dani @ Dani California Cooks
These look delicious!! I have a ton of cauli rice in my freezer that I need to use up.
Renee @ Two in the Kitchen
This dish looks like it is SO full of flavor. I just want to dig in right NOW!!
Harriet Emily
These bowls are so beautiful Cheyanne! I love Moroccan food so much, all of the flavours and spices are so delicious! I love the sound of the cauliflower couscous, such a great idea – with so many amazing ingredients! So yummy! Love the addition of dates too – they’re my favourite!
Michelle | The Secret Ingredient Is
Gahh this is mouthwateringly wonderful, I can’t get over how much I NEED this right now (it’s 9 am). I am loving all these flavors and you’re encouraging me to start brining my chicken more often. That cauliflower couscous is genius, I’m in love. Just yes, to all of this! Enjoy this gorgeous sunny NC weekend!
allie @ Through Her Looking Glass
Hey Cheyanne – loved your “discuss” today. No, I don’t brine my chicken first but you know that’s all gonna change now that I’m in the know. Thank you friend. Pistachios….feta….Gorgeous bowl and I could eat this every day for a week. While the sun is shining in NC and the birds are chirping, I am literally in Quebec City this weekend. They just got a fresh batch of snow before we arrived yesterday and it’s -15 on the thermometer this morning. No kidding, EEK! So now I’m looking forward to spring even more. It usually arrives in NH late April or early May. Hope you and Boy have a wonderful weekend and cheers to more sun and a beautiful spring ahead! xo
Kate @ Framed Cooks
I don’t brine my chicken. I hang my head in shame. BUT THAT STOPS NOW! This bowl of deliciousness will set me on the right path, brining-wise. I saw a picture of some cherry blossoms in NC – you enjoy those for me, okay? Because it is SNOWING here this morning. xo
Anu – My Ginger Garlic Kitchen
Oh my gosh! What a stunning looking bowl, Cheyanne. This bowl looks fantastic dear. My daughter loves chicken breast and I know she will enjoy this bowl. Can’t wait to try.
Beeta @ Mon Petit Four
Eep, I am SUCH a fan of bowls like this! I don’t know why, but they just seem so so comforting and cozy to me. I also love that it’s easy to eat…no need for knives or “spoons” (hehe). Just a fork and a bowl and you’re good to go! Love all the flavors you’ve got going on here…and I totally agree brining makes a HUGE difference. Also dying to try the tahini dressing you’ve made here. Sounds fantastic!!
Kathy @ Beyond the Chicken Coop
Wow! What a dish…or should I say bowl? I’m loving the chicken breast. I could eat it just by itself…but then it looks so amazing with all the other ingredients too!
Asha
Girl, a big virtual high five to you. This is amazing, love cauli rice and that chicken looks simply amazing. The spices are so warm and it looks super moist and the coating, yummmmm. That dressing is dreamy and Yes to brining, it makes it so much more moist and delicious.
We’ve have great weather and today with a bit of rain, crazy but great. Enjoy your lovely weather and weekend my friend.
Thao @ In Good Flavor
Guilty! I think about brining a whole lot more than actually doing it.There were definitely times I regretted not brining. And back at you with a virtual high five! Here’s to another amazing and creative dish with a whole lot of FLAVA. And it’s so good for you too! I’m loving the sound of the cauliflower couscous…I have never had it before. YUM!!
Nicole @ Young, Broke and Hungry
Oh my! This recipe is packed with so much awesome flavor, I don’t want to say except hand me a fork – stat!
Jennifer @ Seasons and Suppers
I have fallen in love with Moroccan spices, so I’m loving everything about this. Keep the chicken recipes coming. I can never have enough!
Shashi at RunninSrilankan
It was gorgeous here this past weekend – so gorgeous that my daughter and I almost burnt our backyard down trying to “smore” away our Sunday – I wish I had had this bowl WITH chicken to supplement our intake of smores and plain roasted marshmallows – it looks all levels of “clucking delish” – haha – LURRVE that expression!
Manali @ CookWithManali
the dressing sounds wonderful Cheyanne!! love this bowl!
Cathleen @ A Taste Of Madness
This looks delicious! It seems like everyone is making food with cauliflower, and yet I have yet to buy any. This needs to change!
rebecca | DisplacedHousewife
Great news — LOVE chicken AND food in bowls. This looks so yummy and that yogurt tahini sounds amazing!!! xoxo
Geraldine | Green Valley Kitchen
I’ve been looking for a good tahini dressing, Cheyanne so this post is very timely. Trader Joe’s is now selling cauliflower “rice” – which I’m assuming is the same thing as your cauliflower couscous – making it super easy to have it ready and waiting in the fridge to add in whenever needed. Thanks for the great recipe!
Cheyanne Bany
Well I’m glad I posted this, Geraldine! I don’t have a TJ’s near me, but you could totally use it for couscous.. same preparation as rice far as chopping the cauliflower. Gotta love convenience! I’m jealous, they need to open a TJ’s here. 🙁 Thanks so much for the comment, friend! Cheers to a wonderful weekend!
Kathryn @ Family Food on the Table
Yes to cauliflower couscous!!! I haven’t gotten on that one either and now I don’t understand why not… will fix that immediately. And you know I love a big ole bowl of chicken and veggies — plus these lovely toppings (yay for toppings – definitely doubling up on those!) – completely delicious and wholesome for pretty much any meal of the day. Pinning! Cheers friend 🙂
Cheyanne Bany
You totally need to do cauliflower couscous, Kathryn! I KNOW you will love it! Thanks so much for the sweet comment and pin, friend! Cheers! <3
karrie @ Tasty Ever After
Yay to the upcoming Spring in the NC!! I went to the grocery store today and the checkout lady said “you know it’s going to snow tomorrow, right?” I was like WTF?? and told her to shut her mouth. hahaha! Okay, I didn’t really say that but I was thinking it 😉 BTW, it’s not going to snow here tomorrow per the Weather Channel so I don’t know where crazy lady was getting her 411. All I know is the real deal 411 is this dang Moroccan chicken bowl. I’ll take all the feta, and dates, and pistachios in mine please and not leave any for anyone else. Yes, I do brine my chicken and I use pickle juice ‘cos that shite’s the bomb!
Cheyanne Bany
Well I’m glad the cray cray at the store was wrong, because I KNOW you are over the cold up there! All my fingers are crossed for spring to come soon for you, sweets! Pickle juice as a brine is whats up! SO good! Thanks for the comment, doll! Cheers! xo
Kim | Low Carb Maven
This is absolute low carb heaven! This is sooooo pinned! Thanks for a tremendous recipe.
Cheyanne Bany
Thank you so much for the kind comment and pin, Kim! Cheers to a beautiful weekend! 🙂
Ben Maclain
Our first day of March was fine – birds singing, and other lovely things. Then we got 30 cm of snow and a dramatically decreased temperature. However, they promised really nice weather soon. But talking about this bowl, did you intentionally put all my favorite things in this dish? Well, you can cross out the cauliflower – I love it too though. Well balanced comfort meal, Chey!
Cheyanne Bany
Hahahaha! Snow still up there? Sorry to hear about that… if I could box up our weather I would send some you way! I did intentionally put all the things you love in here… I made this bowl just for you, Ben. 😉 Thanks for the comment! Cheers, buddy!
Lauren Gaskill | Making Life Sweet
That chicken looks absolutely perfect m’dear! WOW! There is nothing not to love about this dish. I’ll have to sub the couscous for quinoa, but I can’t wait to try this. XOXO <3
Cheyanne Bany
Thanks so much, Lauren! Quinoa instead of cauliflower couscous would be equally as delicious! Cheers sweets! XO
marcie
I love chicken, but it needs all the help it can get flavor-wise! I totally agree on dry-rubbing it, and yours looks so flavorful and juicy! This entire dish — I just want to dig in! Amazing job, Cheyanne, and I would love to eat this for dinner tonight. 🙂
Cheyanne Bany
I agree – chicken is great but needs a lot of TLC! Thanks so much for the sweet comment, Marcie! Cheers to a wonderful weekend! 😉
Kevin | Keviniscooking
Clucking delish! Love it and yes I do brine, yet not overtime. Need to work on that. It is so easy, just forget. 🙁
Wonderful balance of tastes and textures going on here, Pinned!
Cheyanne Bany
Hey brinning every once in a while is better than none at all, Kevin! Thanks so much for the comment and pin, buddy! Cheers!
Linda | The Baker Who Kerns
YUMMM! Love seeing this couscous bowl on your blog! I have been going ‘bowl’ crazy so far in 2016. This year is definitely the year for bowls in my kitchen haha. Everything in the bowl is what I like! I usually don’t make chicken anymore cause its just boring in taste for me, just that plain white chicken. But you have put so much flavor in this chicken I have got to make this!!
Cheyanne Bany
Yay to bowling it up in 2016.. the kind that don’t require ugly shoes of course! 😉 Thanks so much for the comment, my dear! Cheers!
Rachelle @ Beer Girl Cooks
How could I not love this if it’s clucking delicious! You crack me up, girlfriend! Seriously, this Moroccan Chicken Bowl business is a total flavor bomb! I never would have thought to make couscous with cauliflower and I could totally bathe in that dressing! Pinning! P.S. Welcome to spring in the N to the C!
Cheyanne Bany
Ha, well I’m only like 1/10000 as funny as you, so thanks for humoring me with your flattery, sweet cheeks! Cauliflower turned into couscous is amazeballs – doooo it! Thanks for the comment and pin, Rach! Cheers, to a wonderful weekend in the best state ever! 😉 Xo
demeter | beaming baker
Gurl, I am so happy that spring is quite possibly/maybe going to make an appearance soon. I’m here in Maine, freezing my snowballs off. It’s 5 degrees today. Meanwhile, I was just thinking to myself, what’s up with this blog? Allegedly, it’s secret name is CBB, for Chicken, Breakfast and Bowls. Where’s all the glorious C and the B and the other B? Haha. I am seriously loving how beautiful these bowls came out. Those pistachios on top are just killing me! I can’t answer your question bc I don’t eat chicken, but all I know is that you are right at EVERYTHING. Lol. If u need me to brine some kale or um… something, I’ll do it, girl! Have an awesome weekend. Muah!
Cheyanne Bany
I have ALWAYS wanted to visit Maine, Demeter… but I donno about moving there, too cold for me! If I ever make it up that way you can bet I am going to hit you up!! How did I not know you don’t eat chicken!? Whaa?? I forgive you because you are so awesome. 😉 Thanks for always making me laugh, girlfriend! You rock my world. Cheers to a weekend as fabulous as you! xo
demeter | beaming baker
Come visit!! But don’t do it any time soon because… it’s FRIGGIN cold. No joke. I moved to Maine from California, so it was a bit of an adjustment, to say the least. Haha. No chicken, no meats… can we still be friends? 😉 Girl, you ALWAYS make me laugh! You leave the most thoughtful and hilarious comments. Alright, cheers to a new week to you, friend! xo
Cheyanne Bany
Totally taking you up on that offer, Demeter! For real, the hubs and I were thinking of planning a trip up that way over summer! And of course we can still be friends, after all I can’t eat chocolate and you still love me! 😉 Right? Cheers, sweets! XO
Marsha | Marsha’s Baking Addiction
I just want to grab a bowl and dig in right now! Looks so good!
Cheyanne Bany
Wish I could send you one, Marsha! Cheers, girlfriend!
Gaila
Girl! I do brine and know for a fact chicken is ten times better than a no brin chicken! but GIRL this cauliflower couscous is outta this world! genius! looks delicious! Cheers!
Cheyanne Bany
SO glad you brine too, Gaila! Thanks so much for the comment, girlfriend! Cheers!
annie@ciaochowbambina
I promise I’ll brine from now on! I can’t wait to try it! I mean seriously, water and salt? Why haven’t I done this my whole life? Thank you for showing me the error of my ways! Another home run with this recipe, my dear! Your foodie bowls are always packed with extreme “flava”…and I love it! Have a lovely weekend in N to the C! Cheers! xo
Cheyanne Bany
Hahaha! I’m going to make you keep the promise, Annie! 😉 Thank you so much for you sweet comments, girlfriend! They always make my day! Cheers, lovely – to you and a fabulous weekend! xo
Alice @ Hip Foodie Mom
Both chicken and a bowl?!!! I’m happy!!! This couscous bowl looks amazing!!! and dang, so flavorful!!! love this!
Cheyanne Bany
Haha! Thanks, Alice! Cheers, friend! 🙂
Cathy | whatshouldimakefor.com
You’ve definitely inspired me to make cauliflower couscous! I too have a bit of a cauliflower obsession, but never tried couscous . Will get it on in asap – thanks as always for the inspiration! Have a great weekend!
Cheyanne Bany
Oh I hope you do make cauliflower couscous, Cathy! I know you will love it!! Thanks for the kind comment, friends! Cheers!
Ashley@CookNourishBliss
It has been soooo gorgeous this week! I’ve been going for walks every day and it’s amazingggg. And these bowls also sound amazing! I just bought a huge tub of couscous so I need more ways to put it to use! And I loveeee the sound of that dressing. I cannot get enough of tahini lately! Happy Thursday friend!
Cheyanne Bany
Yay to walks in this wonderful weather, Ashley! I am pretty obsessed with tahini too, so woot woot to tahini-ing it up! 😉 Thanks for the comment, friend! Cheers!
Dawn @ Girl Heart Food
Soooo, I don’t always brine my chicken breasts, but I guess that’ll have to change! These bowls look delicious and I like that you’re still on the chicken and bowl train…woot woot – no complaints here! I agree, too, that toppings are evvvverything. I’m always about the toppings and sauces. Thanks for the yummy recipe, Cheyanne 🙂
Cheyanne Bany
Well sounds like you brine your chicken breast sometimes, so I’ll let it slide, Dawn. 😉 Thanks so much for the sweet comment, girlfriend! Cheers to you!
Gayle @ Pumpkin ‘N Spice
Your bowls are just the best, Cheyanne! I can’t get over all of this gorgeousness! The chicken looks SO good and perfectly seasoning. And I’m loving the cauliflower couscous! I’ve been meaning to try cauliflower rice, so this will be the perfect excuse to do so. Such a great meal for Thursday! Pinned, of course! 🙂
Cheyanne Bany
Thank you so much for the kind comment and Pin, Gayle!! You totally need to try cauliflower rice and/or couscous – SO GOOD! Cheers to a fabulous weekend, friend!
Mary Ann | The Beach House Kitchen
As usual, reading your post this morning has put a huge smile on my face!! From clucking delicious to shovel it on repeat into your pie hole, I could not stop laughing Cheyanne!! You’ve made my day. This bowl has got it goin’ on! I love all the flavors, the feta, the pistachios, that delicious sounding cauliflower couscous and of course that dressing! Running to my kitchen to whip up this beauty! Thanks for sharing and have a great weekend!!
Cheyanne Bany
Well I’m glad I could provide a smile, Mary Ann! I always do the same when I visit your beautiful site! Thanks so much for the kind comment, dear! Cheers to you and a beautiful weekend!
Mir
You make the best bowls, Cheyanne! Seriously, I get lazy and don’t put enough cool ingredients in. You have everything in there that anyone could want. I love it!
Cheyanne Bany
Well thank you so much, Mir! You are always so sweet! Loaded bowls are the way to go for sure. Thanks for the comment love, girl! Cheers!
Dannii @ Hungry Healthy Happy
Oh it really is all about the toppings, isn’t it.
We are huge fans of Moroccan food, or any food that involves paprika really and this is right up our street. Especially with the cauliflower cous cous.
Cheyanne Bany
Toppings for the win, Dannii! Thanks so much for the comment, girlfriend! Cheers!
Adina
OK, I am brining my chicken breasts next time! 🙂
Cheyanne Bany
I highly recommend it, Adina! Promise it is SO worth the 15 minutes! Cheers!