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Grilled chicken breasts on a bed of couscous.
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5 from 4 votes

Chicken and Couscous (Moroccan-Inspired)

An easy and super flavorful meal of simply grilled chicken marinated in Moroccan spices and accompanied with couscous that's filled with pomegranate seeds. A perfect 30 minute meal if marinated ahead!
Prep Time5 mins
Cook Time15 mins
Marinating Time30 mins
Total Time50 mins
Course: Dinner, Main Course
Cuisine: American, Moroccan
Diet: Diabetic, Low Calorie, Low Lactose, Low Salt
Servings: 4 people
Calories: 562kcal
Author: Alicia

Ingredients

Moroccan-Inspired Grilled Chicken

  • 2 pounds boneless, skinless chicken breasts pounded to ¾ inch thickness
  • cup extra virgin olive oil
  • 2 large garlic cloves minced
  • 1 teaspoon honey
  • teaspoon paprika
  • teaspoon cumin
  • ½ teaspoon coriander
  • ¼ teaspoon ginger
  • ¼ teaspoon cinnamon
  • ¼ teaspoon turmeric
  • 1 kosher salt
  • ¼ teaspoon freshly ground black pepper

Pomegranate Couscous

  • 2 tablespoons olive oil
  • 1 large shallot, chopped
  • 1 cup vegetable or chicken broth
  • 1 teaspoon paprika
  • ¾ cup Moroccan-style couscous (not Israeli)
  • ¼ cup roasted, unsalted sunflower seeds
  • cup pomegranate seeds
  • 2 tablespoons flat leaf parsley, chopped
  • ¼ teaspoon kosher salt and black pepper (each)

Instructions

  • Place all the ingredients in a large ziplock bag or shallow dish and marinate at least 30 minutes to an hour, up to 24 hours total.
  • Brush grill pan with olive oil and heat to medium-high heat. Add marinated chicken and sear on first side 4 minutes. Flip and sear on other side 3-4 minutes (mine took 3). The internal temperature should be at least 165 degrees. Wrap in tin foil until you're ready to serve. For full size chicken breasts, grill for about 7-8 minutes per side.
  • Meanwhile, in a large, deep pan (that has a lid) warm olive oil over medium high heat and sauté shallot for 1 minute. Add broth and paprika and bring to a simmer. 
  • Remove the pan from the heat and add couscous. Cover with the lid and allow to sit for 10 minutes. Remove lid and fluff couscous with a fork. Add pomegranate seeds, sunflower seeds, and parsley. Season to taste. 

Notes

  • The longer the chicken is marinated, the more flavorful it will be...up to a point! After 24 hours, the texture of the chicken can change so limit it to within 24 hours.
  • This chicken can also be grilled on a grill pan or simply seared on both sides till cooked through. 
  • For gluten free, substitute couscous with quinoa or brown rice and cook according to package directions before mixing with the spices and seeds.

Nutrition

Calories: 562kcal | Carbohydrates: 10g | Protein: 51g | Fat: 35g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 297mg | Potassium: 1026mg | Fiber: 3g | Sugar: 4g | Vitamin A: 942IU | Vitamin C: 5mg | Calcium: 36mg | Iron: 2mg