Ever noticed how the Moroccan spice mix can turn a simple chicken dish into something that tastes like it belongs in a bustling Marrakesh souk? This solo-sized Moroccan Spiced Chicken with Couscous is exactly that kind of magic — warming, fragrant, and just the right amount of exotic without needing to raid a specialty spice shop. Perfect for nights when you want big flavour with minimal fuss.
Meal Goals
- High protein to keep you satisfied
- Wholegrain energy from couscous
- Spice-driven anti-inflammatory benefits without extra calories
- Perfectly portioned so there’s no food waste
Hero Nutrients
- Chicken breast → lean protein to support muscle repair and keep hunger at bay
- Spices (cumin, coriander, cinnamon, paprika) → antioxidant-rich, aid digestion, and help fight inflammation
- Couscous (wholemeal if available) → complex carbs for steady energy
- Chickpeas → extra protein, fibre, and gut-loving goodness
- Carrots & zucchini → vitamin A and C to boost immunity and skin health
Ingredients (Solo Serve)
- 1 small chicken breast (about 150g), cut into strips
- 1 tsp olive oil
- ½ tsp ground cumin
- ½ tsp ground coriander
- ¼ tsp cinnamon
- ½ tsp smoked paprika
- Pinch of chili flakes (optional)
- ½ cup couscous (uncooked)
- ½ cup chicken stock (or vegetable stock)
- ½ cup canned chickpeas, drained & rinsed
- ½ carrot, diced
- ½ zucchini, diced
- 1 tbsp sultanas or currants
- Fresh parsley or coriander, chopped, to garnish
- Lemon wedge, to serve
Step-by-Step Cooking Instructions
- In a small bowl, toss the chicken with olive oil, cumin, coriander, cinnamon, paprika, and chili flakes. Let it sit while you prep veggies (5–10 minutes).
- Heat a non-stick pan over medium-high heat. Cook chicken strips until golden and cooked through (about 6–7 minutes). Remove and set aside.
- In the same pan, sauté carrot and zucchini for 3–4 minutes until softened. Add chickpeas, sultanas, and stock. Bring to a simmer.
- Stir in couscous, cover with a lid, and remove from heat. Let stand for 5 minutes until couscous fluffs up and absorbs the liquid.
- Fluff couscous with a fork, stir chicken back through, and garnish with parsley/coriander and a squeeze of lemon.
Handy Tips
- Swap it up: Use tofu instead of chicken for a vegetarian take, or swap couscous with quinoa for a gluten-free option.
- Make ahead: Cooked chicken and spiced couscous can be stored separately in the fridge for up to 2 days — great for a quick reheat.
- Boost the veg: Add capsicum, eggplant, or pumpkin depending on what’s in the crisper.
Nutrition per Serve (Approx.)
- Calories: 480
- Protein: 38g
- Carbs: 52g
- Fibre: 8g
- Fat: 12g
Final Serving Suggestion
Serve your Moroccan Spiced Chicken straight from the pan into a wide bowl, topped with plenty of fresh herbs and a wedge of lemon. If you’re feeling fancy, a dollop of natural Greek yoghurt on top balances the spices beautifully.
If this solo Moroccan feast has you dreaming of spice markets, why not try another dish from our Mediterranean series? Share your creation with a friend (or keep it all to yourself — no judgment here!), leave a comment below, and don’t forget to subscribe for more healthy, flavour-packed recipes for one.
