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Moroccan chicken couscous bake with vegetables in a white casserole dish

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

  • 9x13 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.