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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

Overhead photo of couscous meal with chicken and cauliflower in a black bowl.

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.

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:

  1. Prepare cauliflower couscous: Add cauliflower florets to the bowl of a food processor. Pulse until the cauliflower resembles rice. Set the couscous aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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👇

Overhead photo of Moroccan couscous recipe with sliced chicken breast in a serving bowl.

Moroccan Couscous with Chicken

5 from 14 votes
Total Time: 50 minutes
Prep Time: 25 minutes
Cook Time: 25 minutes
Servings: 4 servings
Healthy and delicious - This Chicken with Moroccan Couscous Salad features savory, Moroccan spiced chicken breast, fluffy cauliflower couscous, salty pistachios, pungent feta cheese, sweet dates and a creamy-dreamy tahini dressing.

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

DRESSING

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
Nutritional information is an estimate based upon 4 servings. Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 543kcal    Carbohydrates: 35g    Protein: 38g    Fat: 30g    Saturated Fat: 6g    Cholesterol: 90mg    Sodium: 856mg    Potassium: 1424mg    Fiber: 8g    Sugar: 18g    Vitamin A: 690IU    Vitamin C: 123mg    Calcium: 217mg    Iron: 3.3mg

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Moroccan Chicken Cauliflower Couscous Bowls- long pin