Table of Contents
Table of Contents
Chef Rachel discovered this one-pan Moroccan chicken and couscous bake while seeking easy dinner recipes that deliver bold flavors without multiple pots and pans.
This easy casserole combines tender chicken thighs, fluffy couscous, and colorful vegetables with warm Moroccan spices like cumin, cinnamon, and turmeric for a complete meal that bakes hands-free in one dish.
The chicken juices drip down into the couscous as everything cooks together, creating layers of flavor reminiscent of traditional Moroccan tagine with almost no cleanup required.
This one-pan dinner recipe transforms simple ingredients into an impressive Mediterranean meal perfect for busy weeknights or casual entertaining.
The combination of chickpeas, dates, and almonds adds authentic Moroccan sweetness and texture, while fresh herbs and lemon wedges brighten every bite.
See more: 15 Easy Moroccan Dinner Ideas for Busy Weeknights
One-Pan Moroccan Chicken and Couscous Bake
Ingredients
Equipment
Method
- Preheat oven to 350–375°F (depending on your preference for higher or gentler heat).
- In a mixing bowl, coat chicken thighs with cumin, paprika, coriander, turmeric, cinnamon, garlic powder, olive oil, salt, and pepper until evenly covered.
- Spread dry couscous evenly in the bottom of a large casserole dish, then pour hot vegetable or chicken broth over the couscous and stir quickly to combine.
- Layer bell peppers, zucchini, chickpeas, and red onion on top of the couscous, then sprinkle with a little extra Moroccan spice mix if desired.
- Arrange the marinated chicken thighs on top of the vegetables, drizzle with a bit more olive oil, and scatter chopped dates and sliced almonds over everything.
- Cover the casserole dish tightly with a lid or aluminum foil and bake for 20–25 minutes, then remove the lid and bake for another 10–15 minutes until the chicken is cooked through and the couscous is fluffy.
- Remove from oven, garnish with fresh herbs and lemon wedges, and serve hot with tahini or yogurt sauce on the side.
Notes
Approximately 460 kcal per serving, depending on chicken cut and couscous portion. Protein
Approximately 36 g protein per serving from chicken thighs and chickpeas.
See more: 15 Easy Moroccan Dinner Ideas for Busy Weeknights
Equipment for One-Pan Moroccan Chicken and Couscous Bake
- Large casserole dish or baking pan (9×13 inch) with lid or aluminum foil
- Cutting board and chef’s knife
- Mixing bowls (2-3 medium bowls)
- Measuring cups and spoons
- Whisk or fork for mixing spices
- Tongs for handling chicken
Ingredients for One-Pan Moroccan Chicken and Couscous Bake
For Chicken Marinade:
- 6 boneless or bone-in chicken thighs (about 2 pounds)
- 2 teaspoons ground cumin
- 2 teaspoons ground paprika
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- ½ teaspoon ground cinnamon
- 1 teaspoon garlic powder
- 3 tablespoons olive oil, divided
- 1 teaspoon sea salt
- ½ teaspoon black pepper
For Couscous Base:
- 1½ cups couscous (regular or whole wheat)
- 2 cups vegetable or chicken broth (hot)
For Vegetables:
- 1 red or yellow bell pepper, chopped
- 1 medium zucchini, chopped
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 small red onion, sliced
For Garnish:
- ¼ cup chopped dates or dried apricots
- ¼ cup sliced almonds or pistachios
- Fresh parsley or cilantro, chopped
- Lemon wedges
- Optional: tahini or yogurt sauce for serving
Instructions for One-Pan Moroccan Chicken and Couscous Bake
- Preheat your oven to 375°F and lightly grease a large 9×13 inch casserole dish with olive oil.
- In a mixing bowl, combine the cumin, paprika, coriander, turmeric, cinnamon, garlic powder, 2 tablespoons olive oil, salt, and black pepper to create the Moroccan spice blend.
- Pat the chicken thighs dry with paper towels and coat them thoroughly with the spice mixture, massaging the marinade into the meat. Set aside while you prepare the couscous base.
- Spread the dry couscous evenly across the bottom of the prepared casserole dish, creating a uniform layer.
- Pour the hot vegetable or chicken broth over the couscous and stir quickly with a fork to ensure even distribution. The couscous will begin absorbing the liquid immediately.
- Layer the chopped bell pepper, zucchini, chickpeas, and red onion slices on top of the couscous, distributing them evenly across the dish.
- Sprinkle the vegetables with a pinch of extra Moroccan spice mix if desired for additional flavor depth.
- Arrange the marinated chicken thighs on top of the vegetable layer, spacing them evenly across the casserole dish.
- Drizzle the remaining 1 tablespoon of olive oil over the chicken and scatter the chopped dates and sliced almonds across the entire dish.
- Cover the casserole dish tightly with a lid or aluminum foil to trap steam and moisture during baking.
- Bake covered for 20-25 minutes, then remove the lid or foil and continue baking for another 10-15 minutes until the chicken reaches an internal temperature of 165°F and the couscous is fluffy.
- Remove from the oven and let rest for 5 minutes before garnishing with fresh parsley or cilantro and serving with lemon wedges.
Nutrition Facts
| Nutrient | Per Serving |
|---|---|
| Calories | 460 |
| Protein | 36g |
| Carbohydrates | 48g |
| Dietary Fiber | 7g |
| Total Fat | 14g |
| Saturated Fat | 3g |
| Sodium | 740mg |
| Sugars | 8g |
| Calcium | 85mg |
| Iron | 4mg |
| Potassium | 685mg |
Based on 6 servings
Tips and Variations for One-Pan Moroccan Chicken and Couscous Bake
Chicken Options
Use bone-in, skin-on chicken thighs for the juiciest, most flavorful results, as the bones add richness and the skin crisps beautifully during baking. Boneless, skinless thighs work perfectly for faster cooking and easier serving, though they may need 5 fewer minutes in the oven. For extra crispy skin, broil the uncovered casserole for 3-5 minutes at the end of baking.
Authentic Moroccan Additions
Add chopped dates or dried apricots for traditional Moroccan sweetness that balances the warm spices beautifully. Scatter sliced almonds, pistachios, or pine nuts over the top before the final baking stage for authentic texture and nutty flavor. Stir in a handful of green olives with the vegetables for briny depth that complements the sweet and savory profile.
Vegetable Variations
- Substitute eggplant, sweet potato chunks, or butternut squash for the zucchini
- Add cherry tomatoes for extra moisture and bright acidity
- Mix in sliced carrots or celery for additional vegetables
- Include fresh spinach during the last 5 minutes of baking
Spice Adjustments
Double the cinnamon for sweeter warmth or add cayenne pepper for heat. Mix in 1 teaspoon ground ginger for extra zing that enhances the Moroccan spice profile. Fresh minced garlic can replace garlic powder for more pungent, robust flavor.
Couscous Alternatives
Replace regular couscous with pearl couscous (Israeli couscous) for chewier texture, adding 5-10 minutes to the covered baking time. Substitute quinoa or brown rice for a gluten-free version, though these grains require additional liquid and longer cooking times.prepandrally+1
Make-Ahead and Storage
Assemble the entire casserole up to 24 hours ahead, cover tightly, and refrigerate until ready to bake. Store leftovers in airtight containers in the refrigerator for 3-4 days and reheat in the microwave or oven until warmed through. Portion into meal-prep containers for easy Mediterranean lunches throughout the week.
Serving Suggestions
Finish with fresh mint, parsley, or cilantro and serve with lemon wedges for brightness. Drizzle with tahini sauce, Greek yogurt, or a simple lemon-herb dressing before serving. Accompany with warm pita bread or a fresh green salad for a complete meal.
Liquid Adjustments
If the couscous appears dry halfway through baking, add ¼ cup more hot broth and re-cover the dish. The chicken releases juices as it cooks, but extra-dry climates or ovens may require additional moisture to keep the couscous fluffy.
FAQs
Can I use chicken breasts instead of thighs for this recipe?
Yes, chicken breasts work in this one-pan Moroccan recipe, but they tend to dry out more quickly than thighs. Reduce the baking time by 5-10 minutes and check for doneness at 160°F internal temperature, as breasts cook faster and can become tough if overbaked in casserole dishes.
Do I need to cook the couscous before adding it to the casserole?
No, the couscous cooks directly in the casserole dish with hot broth and steam from the covered baking process. The raw couscous absorbs the flavorful chicken juices and broth as everything bakes together, creating perfectly fluffy grains without pre-cooking.
How do I prevent the couscous from becoming mushy or dry?
Use the correct liquid ratio of 1½ cups couscous to 2 cups hot broth, and make sure to cover the dish tightly during the first 20-25 minutes of baking to trap steam. If the couscous looks dry, add a splash more broth and re-cover, but avoid adding too much liquid which creates mushy results.
Can I make this recipe with other grains besides couscous?
You can substitute quinoa, brown rice, or pearl couscous, but these grains require different liquid ratios and longer cooking times. For quinoa, use 1 cup quinoa with 2 cups liquid and bake covered for 35-40 minutes. Brown rice needs 1 cup rice with 2½ cups liquid and 45-50 minutes covered baking time.
Conclusion
This one-pan Moroccan chicken and couscous bake transforms weeknight dinners into a flavorful Mediterranean escape with minimal effort and maximum taste.
The combination of tender spiced chicken, fluffy couscous, and colorful vegetables creates a complete meal that requires just one dish and delivers the warm, comforting flavors of traditional Moroccan tagine.
Whether you’re meal prepping for busy weeks or hosting casual dinners, this easy casserole recipe proves that impressive, globally-inspired meals don’t require complicated techniques or endless cleanup.
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