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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!

“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 recipe 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

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 recipe

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. 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.
Close-up photo of the fluffy texture of couscous moroccan recipe.

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: Use real couscous, rice, or bulgur if you prefer!
  • 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: Swap in about ⅓ as much dried parsley for fresh. Or experiment with other fresh herbs like chervil, cilantro, or even dill and fresh mint.
  • Boneless Skinless Chicken Breasts. 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. 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. Substitutions: Harissa powder or any other Middle Eastern or Moroccan herb blend.
  • Paprika and Crushed Red Pepper Flakes. For a touch of heat and color.
  • Cumin, Ground Ginger, and Ground Cinnamon. For added warmth.

The sauce and toppings

  • 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. Fresh is ALWAYS best, especially for lemon juice. To get the most juice, roll them firmly on your work surface before slicing them open.

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.
  • 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 works. Substitutions: Try swapping in grilled halloumi or bread cheese instead.

Recipe 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.
Close-up photo of couscous salad with chicken.

Chef expert tips for perfect results every time

  • 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: frequently asked questions

Below you’ll find the most common questions and answers about making this recipe. If you have a question you’d like answered, please drop it in the comments section below!

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.

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!

If you love couscous, be sure to try these fan-favorite recipes next: Israeli Pearl Couscous Salad, Couscous with Lemon, and Couscous with Veggies.

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.
Close-up, angled photo of sliced chicken on moroccan couscous.

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

Moroccan Couscous with Chicken

5 from 14 votes
Author: Cheyanne Holzworth
Total Time: 50 minutes
Prep Time: 25 minutes
Cook Time: 25 minutes
Servings: 4 servings
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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
Course: entree, Salad
Cuisine: Moroccan

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