One-pan Moroccan Chicken with Couscous


This quick and easy dinner recipe is going to spice up your midweek meals. All the ingredients are cooked in the one-pan, which means less clean up for you. 

A store-bought Moroccan spice mix is a key ingredient. You can get Moroccan spice from most major supermarkets in the spice section. (If not, no stress! Check out the notes section in the recipe for a homemade option).

And now, a few notes about this delicious and easy healthy recipe!

  • Use wholewheat couscous if you can. I couldn’t find any but you can often find it in the grains or health food aisle.

  • Depending on the chicken you buy, you’ll probably need to cut the thigh or breast in half. If you don’t, the cooking time will be a lot longer. A quick snip snip can save a lot of time!

  • Serve this recipe with some hummus for seriously tasty meal. About 1-2 Tbsp is awesome.

  • I really enjoy eating this healthy dinner recipe for lunch the next day. If you have a family of four, you might want to make two trays at the same time so everyone has healthy lunch the next day.

  • You can easily freeze this recipe so it’s a great healthy option for meal prep!

  • Both chicken thigh and breast would work really well. Be sure the chicken is cut to the same size so it cooks evenly.

  • Dried dates are perfectly fine for this recipe (and much cheaper). Woohoo!

  • Use a bigger dish if you have and add in even more vegetables!

It took me 4-5 attempts to get this recipe right so I’m delighted it’s here - and even better than I imagined.

I hope you enjoy this healthy one-pan, mid-week and family-friendly recipe :) 

Big Love

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Yield: 6


prep time: 5 minscook time: 25 minstotal time: 30 mins

This easy one-pan Moroccan Chicken is an ideal healthy dinner recipe. It's quick to make, balanced and tasty so the whole family will enjoy it. It's great for meal prep or midweek meals when you crave a quick and healthy recipe.


  • 1 cup wholemeal couscous, raw
  • 2 cups vegetable stock
  • 1 red capsicum, chopped
  • 2 zucchini, chopped
  • 1 tin chickpeas, drained (400g/14oz)
  • 2 tbsp Moroccan spice
  • 500g chicken (thigh or breast), cut in half.
  • 1 tbsp extra virgin olive oil
  • 1/4 cup shaved almonds
  • 1/4 cup dates, chopped (dried is fine)
  • Hummus, to serve (optional)


  1. Turn on oven to 180c/356F.
  2. In a large casserole dish, add the couscous. Pour the stock in and give a quick mix.
  3. Layer the zucchini, capsicum and chickpeas on top of the couscous. Sprinkle vegetables with 1 Tbsp Moroccan spice.
  4. Coat chicken in 1 Tbsp Moroccan spice all over. Place chicken on top of the vegetables.  Drizzle with oil and add salt. Add almonds and dates. Cook in the oven for 20-25 minutes then serve.


You can get Moroccan spice from almost all major supermarkets. If not, this recipe will also work with other spice mixes e.g. Portuguese. You can easily make your own Moroccan spice mix. Mix: 1 tsp cumin, 1 tsp salt, 1/2 tsp cinnamon, 1/2 tsp coriander (ground), 1/2 tsp cayenne, 1/2 tsp pepper. 

This recipe works well with thigh or breast! I haven't tried it with pearl (Israeli) couscous but a follower of mine did and apparently, it worked wonderfully too. Awesome. 

If your pieces of chicken are large, it'll need to cook for longer. I simply cut mine if they are too big. This also helps with portion control. FYI: In the photos, I used 400g of chicken so each piece if about 50g. 

The bigger the casserole dish, the more vegetables you can add! If you can, add a sliced red onion or use a bit more zucchini or capsicum to load up on the veg.

Chicken stock would also work well here.

Here’s a few screenshots of the process. Pictured from left to right: Step 2, Step 3, Step 4 (2 x).