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Moroccan meal prep bowls Sunday batch cook with lemony pearl couscous, roasted Moroccan-spiced chicken thighs, cauliflower florets, green beans, and red onions in glass containers

Moroccan Meal Prep Bowls — Sunday Batch Cook

Moroccan Meal Prep Bowls — Sunday Batch Cook feature roasted Moroccan-spiced chicken thighs, cauliflower, and green beans over lemony pearl couscous, creating four flavorful bowls that stay fresh up to four days for easy weekday lunches. ​
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Ingredients Equipment Method Notes

Ingredients
  

  • Lemony Pearl Couscous
  • 1 cup pearl couscous
  • ¼ teaspoon salt
  • 1 tablespoon lemon zest
  • Juice of ½ lemon
  • Moroccan Spice Blend
  • 1 tablespoon light brown sugar
  • 1 tablespoon paprika
  • 2 teaspoons ground cumin
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • 1 teaspoon ground ginger
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon cayenne pepper
  • Moroccan Chicken and Vegetables
  • 12 oz boneless skinless chicken thighs, trimmed
  • 2 tablespoons olive oil divided
  • 4 cups cauliflower florets 1½-inch pieces
  • 6 oz fresh green beans ends trimmed
  • ½ red onion cut into wedges
  • Optional Toppings
  • Plain Greek yogurt
  • Fresh cilantro or parsley chopped
  • Toasted almonds or pistachios
  • Pomegranate seeds

Equipment

  • Large rimmed sheet pan
  • Medium saucepan with lid
  • Mixing bowls
  • Small bowl for spice blend
  • Sharp knife and cutting board
  • Measuring cups and spoons
  • Four meal prep containers with lids
  • Tongs or spatula

Method
 

  1. Cook pearl couscous according to package directions with salted water until tender, about 8-10 minutes. Drain well, then stir in lemon zest and juice. Spread on a plate to cool completely.
  2. In a small bowl, whisk together brown sugar, paprika, cumin, cinnamon, cloves, ginger, salt, black pepper, and cayenne until combined. Store extra spice blend in airtight container.
  3. Preheat oven to 425°F (220°C). Line large rimmed sheet pan with parchment paper or lightly oil it.
  4. In a bowl, toss chicken thighs with 1 tablespoon olive oil and 1 tablespoon Moroccan spice blend until evenly coated. Arrange on one half of prepared sheet pan. Roast 15 minutes.
  5. While chicken roasts, toss cauliflower florets in a bowl with 1 tablespoon olive oil and 1 tablespoon Moroccan spice blend.
  6. After 15 minutes, add seasoned cauliflower to empty side of sheet pan. Roast 5 minutes.
  7. Flip chicken thighs and toss cauliflower. Quickly toss green beans and red onion in any remaining oil and spice blend, then scatter around vegetables on pan. Roast final 10 minutes until chicken reaches 165°F and vegetables are tender with caramelized edges.
  8. Cool on sheet pan for at least 10 minutes. Slice chicken into strips or bite-sized pieces.
  9. Divide cooked couscous among four meal prep containers (about ½ cup each). Top each with equal portions of sliced chicken, roasted cauliflower, green beans, and red onions.
  10. Once completely cool, seal containers and refrigerate up to 4 days. Reheat in microwave 1½-2 minutes until steaming hot, adding splash of water if needed. Top with yogurt and herbs before serving.

Notes

Swap chicken breasts for thighs; reduce total roasting time to 25 minutes.
For vegetarian bowls, replace chicken with 2 cans chickpeas (drained, rinsed) tossed with spices and roasted 20 minutes.
Substitute quinoa, brown rice, or farro for pearl couscous based on preference.
Moroccan spice blend can be doubled or tripled; stores up to 1 year in pantry.
Do not freeze these bowls; couscous and roasted vegetables lose texture when thawed.
Cool completely before sealing containers to prevent condensation and sogginess.
Calories
Approximately 364 kcal per bowl (4 servings).
​
Protein
Approximately 25 g protein per bowl from chicken and couscous.
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