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–+ servings
Moroccan Chicken

Moroccan Chicken, Veggies and Couscous

Course Main Dish
Cuisine North African
Keyword Dinner, Recipe
Prep Time 2 hours
Cook Time 1 hour 30 minutes
Servings 2 People
Author Daniel


  • 4 chicken thighs
  • 1/3 cup olive oil
  • 1 lemon zested
  • 1 tbsp Ras el Hanout
  • 1/2 tbsp Harissa
  • 1/2 tbsp turmeric powder
  • salt and pepper to taste

Roasting Vegetables

  • 1 large carrot halved and sliced
  • 1 parsnip halved and sliced
  • 1 zucchini quartered lengthwise and sliced
  • 1 small red bell pepper cut into 1 inch squares or triangles
  • 1/2 onion coarsely chopped
  • 4 garlic cloves chopped or sliced

Additional Vegetables

  • 1/2 cup peas
  • 1/3 cup tomato flakes reconstituted


  • 1 cup couscous
  • 1 cup chicken broth, hot more if rehydrating peas


  • 1/4 cup almonds sliced and toasted
  • Cilantro or parsley chopped

Optional Ingredients

  • chickpeas
  • sun-dried tomatoes
  • vegetable broth
  • olives
  • apricots


  • In a small bowl, combine the Ras el Hanout, Harissa, and turmeric powder to make your Moroccan spice blend. Divide in half.
  • Mix olive oil, lemon juice, 1/2 of lemon zest, 1/2 of the Moroccan spices and salt and pepper to taste. Pour over chicken in a pan, bowl or resealable plastic bag.
  • Marinate chicken in refrigerator for 1 to 2 hours—longer if the chicken has skin. (If chicken has skin, loosen skin from meat to allow marinade to penetrate meat under skin.)
  • Preheat oven to 450F. Mix cut-up vegetables with olive oil, remaining Moroccan spices, remaining lemon zest, salt and pepper. Roast vegetables for 20-30 minutes.
  • If rehydrating freeze-dried peas and tomato flakes (or any other dehydrated veggies), soak in warm to hot chicken (or vegetable) broth for 10 minutes.
  • Mix all vegetables in one pan. Keep warm in oven until chicken and couscous is cooked.
  • Grill chicken for approximately 20 minutes (turning once) or until done.
  • Spread couscous across bottom of a pan or serving bowl. Pour hot broth over couscous, mix and allow to set 7 to 10 minutes until couscous has absorbed all liquid and is semi-dry and al dente.
  • To serve place couscous on plate, top with mixed vegetables, chopped cilantro or parsley and almonds.