Weeknight Moroccan-Spiced Chicken with Lemon Couscous

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Serves: 4

Step into the sun-drenched kitchens of Morocco, where the air is rich with the scent of spices and citrus, and every meal feels like a celebration of flavor and tradition. This Moroccan-Spiced Chicken with Lemon Couscous captures a little of that magic, bringing the warm, earthy notes of ras el hanout and the bright sparkle of fresh lemon straight to your table. Tender chicken, fluffy couscous, and a cooling yogurt sauce come together in a dish that's both adventurous and comforting—and the best part? It's ready in about 30 minutes, perfect for a weeknight escape.

What is Ras el Hanout? Ras el hanout is a traditional Moroccan spice blend that can include up to a dozen or more spices, often featuring cumin, coriander, paprika, cinnamon, and turmeric. It's complex, aromatic, and brings incredible depth to meats, stews, and grains. You can find a beautiful ready-made version here.

Ingredients

For the Chicken:

• 1.5 lbs boneless, skinless chicken thighs

• 2 tablespoons olive oil

• 1 tablespoon ras el hanout (or homemade blend: cumin, paprika, coriander, cinnamon, turmeric)

• 1 teaspoon salt

• 1/2 teaspoon black pepper

For the Lemon Couscous:

• 1 cup couscous

• 1 cup chicken broth (or water)

• 1 tablespoon olive oil

• Zest of 1 lemon

• Juice of 1/2 lemon

• 1/4 cup chopped fresh parsley

• 1/4 cup toasted slivered almonds or pistachios

• Salt, to taste

Optional Yogurt Sauce:

• 1/2 cup plain Greek yogurt

• 1 tablespoon olive oil

• 1 small clove garlic, finely grated

• 1 tablespoon chopped mint

• Pinch of salt

Instructions

1. Prepare the Chicken

1. Pat the chicken thighs dry. In a large bowl, toss them with olive oil, ras el hanout, salt, and pepper.

2. Heat a large skillet over medium-high heat. Add a little more olive oil if needed.

3. Cook the chicken thighs for about 5–7 minutes per side, until deeply golden and cooked through. (Internal temperature should hit 165°F.)

4. Remove from heat and let them rest for 5 minutes before slicing.

The Skillet That Makes a Difference For perfect searing and even cooking, we recommend using a HexClad 12-Inch Hybrid Frying Pan. While it’s a bit more of an investment, HexClad skillets are worth it because of their patented hybrid technology that combines the durability of stainless steel with the easy cleanup of nonstick. They're scratch-resistant, oven-safe, and provide exceptional heat distribution — ideal for achieving that golden, flavorful crust on your Moroccan-spiced chicken.

2. Make the Couscous

1. While the chicken cooks, bring the chicken broth (or water) and 1 tablespoon of olive oil to a boil.

2. Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes.

3. Fluff the couscous with a fork, then stir in lemon zest, lemon juice, parsley, and toasted nuts. Season with a little salt to taste.

3. Optional Yogurt Sauce

1. Stir together the Greek yogurt, olive oil, garlic, mint, and salt in a small bowl.

2. Serve alongside for dipping or drizzling.

4. Assemble and Serve

• Pile a bed of lemon couscous onto each plate.

• Top with slices of Moroccan-spiced chicken.

• Add a dollop of yogurt sauce if using.

• Garnish with extra parsley or lemon wedges if desired.

Tips and Swaps

• No ras el hanout? Use a mix of paprika, cumin, cinnamon, and turmeric.

• Want it spicier? Add a pinch of cayenne to the chicken seasoning.

• Vegetarian option: Swap the chicken for roasted chickpeas seasoned the same way.

• Meal Prep Tip: This dish keeps beautifully for up to 3 days in the fridge. Store the chicken and couscous separately and reheat gently for an easy, flavorful lunch or dinner.

Why You'll Love It

This dish hits all the notes: savory, bright, aromatic, and just a little luxurious. It's perfect for a casual dinner that still feels special—whether you're feeding yourself or impressing guests. Plus, it scales up easily for meal prep!

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