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Moroccan Spiced Chicken Couscous Salad

Moroccan Spiced Chicken Couscous Salad

Amanda McKillop
Inspired by the souks of Marrakech, this salad layers ras el hanout–rubbed chicken over fluffy couscous showered with herbs, jewel-toned fruit, and toasted almonds. Bright lemon and a harissa-cumin vinaigrette lace every bite with heat, sweetness, and citrus. Expect tender, succulent chicken, bouncy grains, and a satisfying crunch that makes this a vibrant main course.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Salad
Cuisine Middle Eastern
Servings 4 servings
Calories 888 kcal

Equipment

  • Large oven-safe skillet
  • Saucepan with lid
  • Mixing bowls
  • Whisk
  • Chef's Knife
  • Cutting board
  • Measuring cups and spoons
  • Instant-read thermometer
  • Sheet pan (optional, for roasting)

Ingredients
 
 

For the Moroccan-Spiced Chicken:

  • 1 ½ lb boneless skinless chicken thighs trimmed and patted dry
  • 1 ½ tsp ras el hanout aromatic Moroccan spice blend
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp ground coriander
  • ½ tsp ground turmeric
  • ¼ tsp ground cinnamon
  • 3 cloves garlic finely grated or minced
  • 1 tsp lemon zest freshly grated
  • 1 tbsp fresh lemon juice
  • 2 tbsp extra-virgin olive oil for marinade
  • 1 tsp kosher salt
  • ½ tsp black pepper freshly ground

For the Couscous Salad:

  • 1 ¾ cups low-sodium chicken broth or water
  • 1 pinch saffron threads optional, crumbled
  • 1 ½ cups couscous traditional, not pearl
  • ⅓ cup golden raisins
  • ⅓ cup dried apricots small dice
  • 1 cup canned chickpeas drained and rinsed
  • 1 cup English cucumber small dice
  • 1 cup cherry tomatoes halved
  • 3 pieces scallions thinly sliced
  • ½ cup fresh mint leaves roughly chopped
  • ½ cup fresh cilantro roughly chopped (or parsley)

For the Dressing:

  • 2 tbsp fresh lemon juice
  • ¼ cup extra-virgin olive oil
  • 1 tbsp red wine vinegar
  • 1 tbsp honey
  • ½ tsp ground cumin
  • 1 tsp harissa paste adjust to heat preference
  • 1 clove garlic microplaned
  • ½ tsp kosher salt
  • ¼ tsp black pepper freshly ground

To Finish:

  • 1 tbsp extra-virgin olive oil for the skillet
  • ⅓ cup sliced almonds toasted
  • ½ cup pomegranate arils
  • 1 tbsp preserved lemon peel finely chopped, optional
  • ¼ cup fresh mint leaves small whole leaves for garnish

Instructions
 

  • Prep and Preheat: Position a rack in the center of the oven and preheat to 400°F / 205°C. Set out a large oven-safe skillet and a medium saucepan with a tight-fitting lid.
  • Season and Marinate the Chicken (15 minutes): In a bowl, whisk together ras el hanout, cumin, smoked paprika, coriander, turmeric, cinnamon, garlic, lemon zest, lemon juice, olive oil, salt, and pepper to form a loose paste. Add the chicken and massage to coat evenly. Cover and marinate at room temperature for 15 minutes (or refrigerate up to 4 hours), while you organize the remaining ingredients.
  • Bloom Saffron and Hydrate Couscous (5 minutes): Bring the broth to a boil over medium-high heat, then remove from heat and crumble in the saffron. Stir in the couscous, cover tightly, and let steam for 5 minutes. Do not open the lid during steaming.
  • Toast the Almonds (3–4 minutes): While the couscous steams, place the almonds in a dry skillet over medium heat and toast, shaking often, 3–4 minutes until golden and fragrant. Transfer to a plate to cool.
  • Sear the Chicken (6–8 minutes): Heat 1 tbsp olive oil in the oven-safe skillet over medium-high. Remove excess marinade from the chicken and sear until deeply browned, 3–4 minutes per side. Aim for an even, caramelized crust without burning the spices.
  • Roast to Finish (8–10 minutes): Transfer the skillet to the oven and roast at 400°F / 205°C until the thickest part of the thighs reaches 165°F / 74°C, about 8–10 minutes. Rest the chicken on a board for 5 minutes to retain juices.
  • Make the Dressing (2 minutes): Whisk lemon juice, olive oil, red wine vinegar, honey, cumin, harissa, garlic, salt, and pepper until emulsified and glossy.
  • Fluff and Fold (3–4 minutes): Uncover couscous and fluff with a fork to separate grains. Fold in raisins, apricots, chickpeas, cucumber, tomatoes, scallions, chopped mint, and cilantro until evenly distributed.
  • Dress and Assemble (2–3 minutes): Pour in about 3/4 of the dressing and toss until the couscous is lightly coated and glistening. Slice the rested chicken across the grain into thick strips and nestle over the salad. Drizzle with the remaining dressing if needed and season to taste.
  • Finish and Serve: Shower with toasted almonds, pomegranate arils, and preserved lemon. Scatter mint leaves on top and serve warm or at room temperature.

Notes

Chef’s Tips:

  • Spice Balance: Ras el hanout blends vary—taste your dressing and adjust harissa, honey, or lemon for harmony of heat, sweetness, and brightness.
  • Juicy Chicken: A hot initial sear builds flavor; finish to 165°F / 74°C and rest 5 minutes before slicing.
  • Non-Gummy Couscous: Use just-boiled liquid, cover tightly for 5 minutes, then fluff with a fork—never stir while steaming.
  • Make-Ahead: Keep components separate; toss with dressing and add nuts and herbs just before serving to preserve texture.
  • Swap Alert: Pearl couscous needs simmering in broth (about 10–12 minutes); cool before assembling.
  • Vegetarian Twist: Replace chicken with roasted carrots and extra chickpeas dusted in ras el hanout.

Nutrition

Calories: 888kcalCarbohydrates: 91gProtein: 49gFat: 38gSaturated Fat: 6gPolyunsaturated Fat: 6gMonounsaturated Fat: 23gTrans Fat: 0.03gCholesterol: 162mgSodium: 1207mgPotassium: 1261mgFiber: 11gSugar: 23gVitamin A: 1429IUVitamin C: 24mgCalcium: 152mgIron: 6mg
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