Moroccan Chicken Couscous Bake — So Easy!

Moroccan Chicken Couscous Bake — So Easy! is a hands-off, oven-baked dinner that layers fluffy couscous, tender chicken, vegetables, and Moroccan spices into one comforting casserole dish.

Chef Rachel designed this recipe for busy weeknights when you want bold flavor without standing over the stove.

This anti-inflammatory Mediterranean bake is perfect for meal prep bowls, healthy family dinners, and anyone seeking simple, nourishing one-pan meals.

Moroccan Chicken Couscous Bake — So Easy!

A simple, oven-baked Moroccan chicken and couscous casserole with vegetables, chickpeas, and warm spices, perfect for Mediterranean meal prep and quick family dinners.

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Ingredients Equipment Method Notes

Ingredients

  

• Whole wheat or regular couscous – 1 cup
• Chicken broth or vegetable stock – 2 cups
• Olive oil – 2 tbsp
• Boneless skinless chicken thighs trimmed – 500 g (about 4–6 pieces)
• Moroccan spice blend or Ras el Hanout – 2 tbsp
• Ground cumin – 1 tsp
• Paprika – 1 tsp
• Ground cinnamon – 0.5 tsp
• Ground turmeric – 0.5 tsp
• Salt – 1 tsp plus more to taste
• Black pepper – 0.5 tsp
• Garlic cloves minced – 3
• Red bell pepper chopped – 1 large
• Zucchini chopped – 2 medium
• Cooked chickpeas drained and rinsed – 1 can (400 g / 14 oz)
• Cherry tomatoes halved – 1 cup (optional)
• Sliced almonds or dates chopped – 0.25 cup (optional)
• Fresh parsley or mint chopped – 0.25 cup

Equipment

• 9×13 inch baking dish or large casserole dish with lid or foil; Cutting board and knife; Measuring cups and spoons; Mixing bowl

Method

 

1. Preheat oven to 180°C (356°F).
2. In a large baking dish, spread the couscous evenly across the bottom, then pour chicken broth over it and give a quick stir.
3. In a mixing bowl, toss bell pepper, zucchini, and chickpeas with 1 tablespoon olive oil and half of the Moroccan spice blend, cumin, paprika, salt, and pepper.
4. Layer the seasoned vegetables and chickpeas on top of the couscous.
5. Pat chicken dry, coat with the remaining olive oil and spices (Moroccan blend, cumin, paprika, cinnamon, turmeric, salt, pepper, and minced garlic), and place chicken pieces on top of the vegetables.
6. Drizzle any remaining oil and seasonings over the top, add optional almonds or dates, and cover tightly with foil or a lid.
7. Bake for 40–45 minutes, until the chicken is cooked through, the couscous is fluffy, and the vegetables are tender.
8. Remove from the oven, uncover, sprinkle with fresh herbs, and serve hot as a casserole or portioned into meal prep bowls.

Notes

If the couscous looks dry after baking, fluff with a fork and add a splash of warm broth. For extra anti-inflammatory benefits, stir in fresh spinach or kale during the last 5 minutes of baking.

Introduction

Chef Rachel created Moroccan Chicken Couscous Bake — So Easy! for home cooks who love the idea of a casserole but want clean, Mediterranean-style ingredients and minimal cleanup. She starts by arranging raw couscous in a baking dish with chicken broth, then layering on bell peppers, zucchini, chickpeas, and chicken thighs seasoned with cumin, paprika, cinnamon, and garlic. The entire dish bakes covered until the couscous absorbs the liquid and the chicken turns golden and tender. Each serving delivers 35 grams of protein, plenty of fiber from vegetables and chickpeas, and anti-inflammatory spices like turmeric and ginger that support a healthy Mediterranean diet. This bake stores beautifully for up to 4 days, making it an ideal choice for batch cooking and healthy meal prep bowls.

Nutrition Facts

(Approximate per serving – 1/4 of recipe)

Tips and Variations for Moroccan Chicken Couscous Bake — So Easy!

• Use boneless skinless chicken thighs for tenderness, or swap for chicken breasts if you prefer leaner protein with slightly less fat.
• Add extra anti-inflammatory ingredients like turmeric, ginger, kale, or spinach for added nutrients and deeper flavor.
• For a vegetarian version, replace chicken with extra chickpeas, white beans, or cubed tofu and use vegetable broth instead of chicken broth.
• Make it gluten-free by swapping couscous for quinoa or rice; adjust liquid and baking time as needed until grains are fully cooked.
• Top finished bowls with fresh mint, parsley, lemon juice, sliced almonds, or a dollop of Greek yogurt for brightness and healthy fats.

FAQs

1. Can I make Moroccan Chicken Couscous Bake ahead for meal prep?
Yes, this bake is perfect for meal prep. Cool completely, portion into containers, and refrigerate up to 4 days or freeze up to 3 months for easy reheating.

2. What vegetables work best in this couscous bake?
Bell peppers, zucchini, carrots, red onion, and cherry tomatoes all work beautifully. Choose colorful vegetables for a nutrient-dense, anti-inflammatory Mediterranean meal.

3. How do I prevent the couscous from drying out in the oven?
Cover the baking dish tightly with foil or a lid during baking to trap steam. If the couscous looks dry, add a splash more broth before covering.

4. Can I make this bake dairy-free?
Yes, the base recipe is naturally dairy-free. Simply skip any cheese or butter toppings, or use dairy-free alternatives if desired.

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Discover more easy, healthy, and flavorful one-pan recipes on MealZyt.com in categories like Moroccan One-Pot Dinners, Easy Global Recipes, Freezer-Friendly Meal Prep, and Gluten-Free Baking. For weekly inspiration and anti-inflammatory Mediterranean ideas, follow MealZyt on Pinterest and save this Moroccan Chicken Couscous Bake — So Easy! to boards like High Protein Meals, Healthy Family Dinners, Comfort Food Lightened Up, Easy Moroccan Recipes & One Pot Meals, and Freezer Friendly Meals & Prep Ideas.

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