One Pan Moroccan Chicken and Couscous

Published February 22, 2018. Updated August 21, 2019

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The one pan dinner fad maybe came and went but it’s still totally my thing! This One Pan Moroccan Chicken and Couscous is one of my favorite one pan dinners to date! It has a delicious blend of flavors and textures, it’s a healthy dinner, and it’s brimming with those irresistible deliciously spiced Moroccan flavors. 

One Pan Moroccan Chicken and Couscous

Moroccan Chicken Dinner

I’ve actually already made this dinner probably 4 or 5 times over the last few months so it’s due time that I shared it. It’s a combination of two summer favorites (this Grilled Moroccan Chicken and this Moroccan Couscous with Roasted Veggies and Chick Peas), but I blend them together into something that can be made together on the stovetop.

One Pan Moroccan Chicken and Couscous

Layered together are diced chicken breasts, sauteed veggies, lemony couscous, sweet apricots or raisins, spices, fresh herbs, and sliced almonds and together they harmoniously create one unforgettable dish!

Because who wants a bland and boring chicken dinner??

How To Make Moroccan Chicken

My go-to almonds for this recipe are Fisher Almonds (you can use sliced or slivered).

One Pan Moroccan Chicken and Couscous

The Delicious Addition of Almonds

Fisher nuts are non-GMO Project Verified and contain no preservatives. Plus there are over nine varieties of Fisher nuts that are verified by the American Heart Association as heart healthy so you can feel great about adding these to your favorite meals or snacking on them midday.

Also the pantry friendly stand-up bag helps keeps the nuts fresh!

I love Fisher nuts and this One Pan Moroccan Chicken and Couscous just wouldn’t be the same without them!

One Pan Moroccan Chicken and Couscous

You can purchase Fisher nuts on Amazon.

For more recipe inspiration check out

One Pan Moroccan Chicken and Couscous

More Moroccan Recipes You Might Like

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One Pan Moroccan Chicken and Couscous
4.75 from 16 votes

One Pan Moroccan Chicken and Couscous

This is one of my favorite one pan dinners to date! It has a delicious blend of flavors and textures, it's a healthy dinner, and it's brimming with those irresistible deliciously spiced Moroccan flavors. 
Servings: 4
Prep15 minutes
Cook20 minutes
Ready in: 35 minutes



  • Heat 1 Tbsp olive oil in a non-stick 12-inch saute pan or deep skillet over medium-high heat. 
  • Add chicken to pan season with salt and pepper, 1/2 tsp cumin, 1/4 tsp coriander and 1/4 cinnamon. Cook, turning occasionally, until cooked through, about 7 minutes. 
  • Transfer chicken to a sheet of foil and wrap to keep warm. Heat remaining 2 Tbsp oil in skillet. 
  • Add in bell pepper and onion and saute 5 minutes. 
  • Add in carrots, garlic, remaining 1/2 tsp cumin, 1/4 tsp coriander, 1/4 tsp cinnamon and turmeric and saute 1 minute.
  • Add in chicken broth and apricots, season with salt and pepper to taste and bring to a boil (it shouldn't just simmer on the edges it should boil lightly in the center as well). 
  • Stir in couscous then remove from heat and let rest 5 - 6 minutes until tender.
  • Stir in chicken and any accumulated juices, lemon juice, almonds, cilantro and mint (you can also add in little more broth if desired). Serve warm.
  • Recipe source: Cooking Classy
Nutrition Facts
One Pan Moroccan Chicken and Couscous
Amount Per Serving
Calories 560 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 2g13%
Cholesterol 72mg24%
Sodium 202mg9%
Potassium 1112mg32%
Carbohydrates 56g19%
Fiber 7g29%
Sugar 12g13%
Protein 32g64%
Vitamin A 10240IU205%
Vitamin C 82mg99%
Calcium 99mg10%
Iron 2.8mg16%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.
This is a sponsored conversation written by me on behalf of Fisher. The opinions and text are all mine.

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  • Brooke

    My partner and I made this tonight because we took some chicken breasts out and didn’t know what to make so I started looking for recipes with couscous and chicken. This was AMAZING. We didn’t have apricots or almonds so we skipped those, I also needed to use up a zuchini so I subbed the carrot for that. Topped with lemon, feta, and olives – perfect. So incredibly easy and good! We will definitely make this again!

  • Valarie

    Love this dish! I’ve made it 3 times. The flavors are exotic and delicious,

  • Linda Barker

    Love this recipe, with a few changes. I marinate the chicken in olive oil, lemon juice, and harissa dry spice, and use less chicken and add chickpeas. Instead of the spices listed, I use Ras El Hanout (found the recipe on the internet, and modified it to my liking). Dry fry the almonds first. For the fruit, I’ve used apricots or raisins or cranberries or a mixture; they were all good. I use Israeli couscous because that’s what I have. I up the liquid to make it a bit soupier. It is delicious.

  • BB

    Great weeknight dinner. Healthy and easy prep. Thank you Jaclyn! Followed the recipe and enjoyed as is.

  • Fleda

    I will be making this again. I modified it a bit. I knew we would like it spicier, and I was planning on making it soupier, so I upped the veggies, doubled the spices and stock, and used white rice instead of the couscous I didn’t have. When I added the rice, I also added a heaping tablespoon of Harissa dry spice. I dry roasted the almonds in a frying pan, which deepened the flavour. It was flat out delicious. Next time, I may increase the apricots and herbs.

    • Mark

      I, actually, prefer to slice my carrots, on the bias, into thin slices. However, because I cut them like that, I add them at the same time that I add the onions and peppers. When you make matchstick carrots, they cook much faster than the slices. It is easier to slice rather than cutting into matchsticks. If you prefer matchstick carrots, slice the carrot on the bias. Angle your knife so the slice is the length of the matchsticks, and the thickness is the width of the matchsticks. Lay them flat, and cut them into matchsticks. If you like a lot of color in your recipe, blanch the carrots in boiling water, then chill them in ice water. They will become vividly bright orange.

  • Judy

    Really good, though I’ll probably double the spices next time as they were much too muted for our tastes.

  • Zanné

    What a wonderful dish! I made this with pearl couscous. And was an absolute hit!
    Will definitely make it again!