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One-pan Moroccan chicken and couscous bake with golden chicken thighs, fluffy couscous, bell peppers, zucchini, and chickpeas in a casserole dish, topped with fresh parsley.

One-Pan Moroccan Chicken and Couscous Bake

A complete one-pan dinner where chicken, couscous, and vegetables bake together with Moroccan spices for an easy, hands-off Mediterranean casserole.​
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Ingredients Equipment Method Notes

Ingredients
  

  • For Chicken Marinade:
  • Boneless or bone-in chicken thighs
  • Ground cumin
  • Ground paprika
  • Ground coriander
  • Ground turmeric
  • Ground cinnamon
  • Garlic powder
  • Olive oil
  • Sea salt and black pepper
  • For Couscous Base:
  • Couscous regular or whole wheat
  • Vegetable or chicken broth hot
  • For Vegetables:
  • Red or yellow bell pepper chopped
  • Zucchini chopped
  • Cooked chickpeas drained and rinsed
  • Red onion sliced
  • For Garnish:
  • Chopped dates or dried apricots
  • Sliced almonds or pistachios
  • Fresh parsley or cilantro chopped
  • Lemon wedges
  • Optional: tahini or yogurt sauce

Equipment

  • Large casserole dish or baking pan with lid (or foil)
  • Cutting board and chef’s knife
  • Mixing bowls
  • Measuring cups and spoons

Method
 

  1. Preheat oven to 350–375°F (depending on your preference for higher or gentler heat).​
  2. In a mixing bowl, coat chicken thighs with cumin, paprika, coriander, turmeric, cinnamon, garlic powder, olive oil, salt, and pepper until evenly covered.​
  3. 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.​
  4. Layer bell peppers, zucchini, chickpeas, and red onion on top of the couscous, then sprinkle with a little extra Moroccan spice mix if desired.​
  5. 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.​
  6. 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.​
  7. Remove from oven, garnish with fresh herbs and lemon wedges, and serve hot with tahini or yogurt sauce on the side.​

Notes

For crispier chicken skin, use bone-in, skin-on thighs and broil for 3–5 minutes at the end.​
If the couscous looks dry halfway through baking, add a splash more broth.​
Leftovers store well in the fridge for 3–4 days and reheat beautifully in the microwave or oven.​
Calories
Approximately 460 kcal per serving, depending on chicken cut and couscous portion.​
Protein
Approximately 36 g protein per serving from chicken thighs and chickpeas.​