Moroccan Chicken Couscous Bowl
Moroccan Chicken Couscous Bowl is a light and healthy dish that combines golden couscous and a traditional spice blend rub.
Ingredients
- 2 chicken breasts
- 2 tbsp Moroccan spice blend (see below)
- 2 tbsp olive oil
- ½ cup golden couscous
- ⅔ cup broth or water
- ½ cup tomato sauce
- 2 heads romaine lettuce chopped
- 6 oz grape tomatoes halved
- ½ cucumber chopped
- ¼ red onion sliced
- 2-4 tbsp olive oil or vinaigrette
- 2 tbsp Greek yogurt optional
Moroccan Spice Blend
- 1 tsp each: cumin, paprika, cayenne, ginger, nutmeg, turmeric, salt, and pepper
Instructions
- If mixing your own, prepare the Moroccan spice blend.
- Heat a pan over medium heat. Rub the chicken breasts with the Moroccan spice blend until coated. Add the olive oil to the pan, followed by the chicken breasts. Cook until the internal temperature reaches 165°F, about 5-7 minutes per side. Set aside to cool.
- While the chicken is cooking, start the couscous. Bring the water or broth to a boil. Add the couscous and remove from heat. Cover and let stand for 5 minutes and fluff. Mix in tomato sauce and set aside.
- In two salad bowls distribute the romaine lettuce, grape tomatoes, red onion, and cucumber. Top with couscous and sliced chicken. Drizzle olive oil or an olive oil vinaigrette and serve with yogurt if desired.
