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Moroccan-Inspired Chicken Couscous

An easy, flavorful chicken couscous cooked with warm Moroccan spices, juicy chicken thighs and fluffy couscous—perfect for a cozy dinner that feeds a crowd.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 people
Calories 492 kcal

Equipment

  • 1 Mixing bowl Large
  • 1 Pressure cooker
  • 1 Baking sheet lined with parchment

Ingredients
  

Main ingredients

  • ⅓ cup extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • 4 tablespoons tomato paste
  • 4 cloves garlic minced
  • 2 teaspoons Ras el Hanout
  • 1 teaspoon ground cinnamon divided
  • ¾ teaspoon ground ginger
  • 6 to 8 chicken thighs boneless, skinless
  • kosher salt to taste
  • black pepper to taste
  • 3 carrots cut into 1-inch pieces
  • 2 celery ribs cut into 1-inch pieces
  • 1 large red onion halved and cut into ½-inch thick slices
  • 1 handful raisins optional
  • 1 cup couscous
  • 1 cup water or chicken broth
  • ½ teaspoon ground cinnamon
  • 1 cup chopped fresh parsley for garnish

Instructions
 

Instructions

  • Preheat the oven to 400°F to roast carrots and chicken for deeper flavor before pressure cooking.
  • In a bowl, whisk olive oil, vinegar, tomato paste, garlic, Ras el Hanout, cinnamon, and ginger to create a marinade.
  • Season chicken thighs with salt and pepper, coat in marinade, and let sit.
  • Spread chicken and carrots on parchment-lined baking sheet and roast 25–30 minutes.
  • Transfer roasted items to pressure cooker, add celery, red onion, and raisins. Lock lid and cook on high pressure for 10 minutes. Use quick release.
  • Prepare couscous by combining water or broth with couscous and ½ teaspoon cinnamon. Cover and steam for 5–10 minutes.
  • Plate couscous and top with cooked chicken, vegetables, and garnish with parsley.

Notes

Marinate chicken ahead of time for deeper flavor. Leftovers can be stored 3-4 days in the fridge or frozen separately to extend freshness.