One Pan Moroccan Chicken and Couscous

February 22, 2018

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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

One Pan Moroccan Chicken and Couscous
4.7 from 10 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


  • 1 lb boneless, skinless chicken breasts, diced into 3/4-inch pieces
  • 3 Tbsp olive oil, divided
  • 1 tsp ground cumin, divided
  • 1/2 tsp ground coriander, divided
  • 1/2 tsp ground cinnamon, divided
  • Salt and freshly ground black pepper
  • 1 large red bell pepper, cored and chopped (1 1/2 cups)
  • 3/4 cup chopped red onion
  • 1 1/2 cups matchstick carrots
  • 1 Tbsp minced garlic (3 cloves)
  • 1/4 tsp turmeric
  • 1 1/2 cups low-sodium chicken broth
  • 1/3 cup chopped dried apricots or golden raisins
  • 1 cup dry Moroccan couscous
  • 2 Tbsp fresh lemon juice
  • 1/2 cup Fisher Sliced Almonds
  • 2 Tbsp chopped fresh cilantro
  • 2 Tbsp chopped fresh mint


  • 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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  • Alice

    The idea for this recipe is ok but I have to say it was quite bland. I had to double up on the seasoning outlined in the recipe as well as add some of my own spices.

  • Brooke Ackerman

    I thought that this dish was delightful! I found it to be very flavorful although I did cut my couscous measurement in half and only used 1/2 cup. I was a little leery because of one of the comments claiming it was bland. I found this to be anything but bland. I am a lover of spices and tend to season heavy. This truly had a great flavor combination. I did make some other adjustments, I substituted with coconut oil instead of olive oil, toasted the almonds, added broccoli, cherry tomatoes, green onions to garnish and then had to use dried cilantro and chocolate mint from last years harvest cuz that’s what I had(add these into the couscous simmer) . Love love loved the slight sweetness and texture added by the apricots and added crunch from the almonds. My 14mo was less than impressed but I will certainly make this again ;) Thank you for this yummy recipe!

  • Looking for a cous cous recipe

    Lovely. Although I did have to adapt due to covid store cupboard. Substituted regular onion, half sultanas, half tinned mandarin oranges, frozen mixed peppers and I did toast the almonds after slicing them from whole blanched ones. We loved this recipe.

  • Pamela Riley

    You will need two or even three times the seasoning called for and at least twice the apricots. This was the most flavorless and bland thing I have ever eaten.

    • Jaclyn

      Jaclyn Bell

      Sorry to hear that. Are you sure it was adequately seasoned with salt? Of course that’s the great thing about cooking though if you want extra spice you can increase amounts, as a recipe developer it never goes over well with the majority of people to do intense seasoning.

  • David Fankhauser

    While the flavors were interesting, the overall effect was disappointing. The couscous beads were tough (perhaps should have been cooked separately and then added?). The multiple ingredients called for in the recipe may have been more complex than needed for a good flavor.
    For instance, I wonder why red onions were specified, because when they are cooked, they are essentially indistinguishable from regular yellow Spanish onions.
    If the almonds had been toasted, the flavor would have been boosted.
    It was improved by additional lemon juice, and a little more salt.

    • Psuke

      Did you use pearl or Isreali couscous? If so, those do require additional cooking time than plain couscous, which is much smaller and barely requires cooking at all, just hot liquid.

  • Jeanne

    So very good! Colorful and full of flavor. I will definitely make this again. It is an easy week night meal that comes together very quickly. Had enough for leftovers for lunch tomorrow.
    Thank you so much for sharing!

    • Jaclyn

      Jaclyn Bell

      I’m so glad you liked it Jeanne! This has been one of my go-to dinners lately and probably one I’ll hang on to forever :).

  • Jen

    This was SO GOOD! Even my picky one liked it… and truly, this is a one pan dish. One pan. Love it. Will be making this one again!

    • Jaclyn

      Jaclyn Bell

      I’m glad your family enjoyed it Jen! Thanks for leaving a review!