5 from 14 votes
Overhead shot of Moroccan Chicken Cauliflower Couscous Bowls garnished with naan bread and lemon slices with a light blue linen under the bowl and a clear jar of tahini dressing, knife, fork and ramekins of pistachios and feta cheese off to the side.
Moroccan Chicken Couscous Bowls {with Tahini Dressing}
Prep Time
25 mins
Cook Time
25 mins
Total Time
50 mins

These healthy scrumptious bowls are packed with savory, Moroccan spiced tender chicken breast, fluffy cauliflower couscous, salty pistachios, pungent feta cheese, sweet dates and finished with a creamy yogurt-tahini dressing.

Course: entree, Main Course
Cuisine: Fusion, Moroccan
Keyword: baked, cauliflower, chicken, couscous, dates, dressing, feta, Greek yogurt, Healthy, pistachios, tahini
Servings: 4
Calories: 543 kcal
  • 1 large Cauliflower – cut into florets (about 1 pound florets)
  • 2 TBS Olive Oil
  • 1 Clove Garlic – minced
  • 1 Lemon – juice and zest
  • 2 TBS Fresh Parsley – minced
  • 1 tsp Za’atar
  • ½ tsp Cumin
  • ½ tsp Salt
  • Pepper , to taste
  • 1 pound Skinless Boneless Chicken Breasts – lightly pounded with meat mallet to be uniform in size and quick brined*
  • 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
  • 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 Salt
  • ½ Cup Dates – pitted and chopped
  • 1/3 Cup Pistachios - shelled
  • ½ Cup Feta Cheese - crumbled
  • Fresh Parley - chopped
  • Naan – toasted, for serving
  1. Spray a large baking dish with non-stick cooking spray and set aside. Preheat oven to 425 degrees F.
  2. Prepare the Couscous: Place the cauliflower, in batches, into the food processor and pulse until finely chopped and resembles couscous.* Be careful not to over process the cauliflower into mush.
  3. Make the Dressing: Whisk all ingredients together in a small bowl. Set aside in refrigerator.
  4. Meanwhile, in a small bowl combine garlic, cumin, paprika, ginger, cinnamon and red pepper flakes. Stir in olive oil. When chicken is done brining, rub mixture all over chicken breasts and transfer to prepared baking dish.
  5. 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.
  6. 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 cook until fragrant, about 30 seconds – 1 minute. Remove from heat and allow to cool slightly. Add in the remaining ingredients and stir to combine. Taste and adjust for seasoning with salt and pepper. Set aside and allow the flavors to marry.
  7. Assemble the bowls: Toss the couscous with dates and pistachios. Transfer couscous to serving bowls and top with chicken, feta, and parsley. Serve with naan and lemon wedges.
Recipe Notes

*Optional 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 includes everything except optional Naan.

Nutrition Facts
Moroccan Chicken Couscous Bowls {with Tahini Dressing}
Amount Per Serving
Calories 543 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 6g38%
Cholesterol 90mg30%
Sodium 856mg37%
Potassium 1424mg41%
Carbohydrates 35g12%
Fiber 8g33%
Sugar 18g20%
Protein 38g76%
Vitamin A 690IU14%
Vitamin C 123mg149%
Calcium 217mg22%
Iron 3.3mg18%
* Percent Daily Values are based on a 2000 calorie diet.