Grilled Moroccan Chicken with Curried Couscous
Transport your taste buds to North Africa with this Grilled Moroccan Chicken with Curried Couscous recipe, a vibrant fusion of bold spices and comforting textures. Tender, juicy chicken breasts are marinated in a fragrant blend of cumin, coriander, cinnamon, and paprika, then grilled to smoky perfection. Paired with fluffy couscous infused with warm curry powder, sweet dried apricots, and buttery sautéed onions, this dish balances savory and sweet with each bite. Ready in under an hour, this globally inspired meal is perfect for weeknight dinners or special occasions. Garnish with fresh parsley for a pop of color and freshness, and let this crowd-pleaser bring a burst of exotic flavor to your table!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 3 tablespoons Olive oil
- 2 tablespoons Lemon juice
- 3 cloves Garlic cloves, minced
- 2 teaspoons Ground cumin
- 2 teaspoons Ground coriander
- 1 teaspoon Ground paprika
- 0.5 teaspoon Ground cinnamon
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 1.5 cups Chicken stock
- 1 cup Couscous
- 1 tablespoon Unsalted butter
- 1 medium Yellow onion, finely chopped
- 1 teaspoon Curry powder
- 0.5 cup Dried apricots, chopped
- 2 tablespoons Fresh parsley, chopped
Instructions
In a small bowl, combine olive oil, lemon juice, garlic, ground cumin, coriander, paprika, cinnamon, salt, and black pepper to create a marinade.
Place the chicken breasts in a resealable plastic bag or shallow dish, and pour the marinade over the chicken. Seal or cover, and refrigerate for at least 1 hour or up to overnight.
Preheat your grill to medium-high heat. Remove the chicken from the marinade and discard any excess marinade.
Grill the chicken for 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C). Remove from the grill and let rest for 5 minutes.
While the chicken is grilling, prepare the couscous. In a medium saucepan, melt the butter over medium heat and sauté the chopped onion until softened, about 3-4 minutes.
Stir in the curry powder and cook for 1 additional minute to release the spices’ aroma.
Add the chicken stock and bring to a boil. Once boiling, remove the saucepan from heat and stir in the couscous and chopped dried apricots. Cover and let sit for 5 minutes.
Fluff the couscous with a fork and stir in the fresh parsley.
To serve, plate the grilled chicken alongside the curried couscous and garnish with additional parsley, if desired.
Nutrition Facts
Calories |
565 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.2 g | 27% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 164 mg | 55% | |
| Sodium | 1082 mg | 47% | |
| Total Carbohydrate | 30.2 g | 11% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 13.4 g | ||
| Protein | 62.2 g | 124% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 75 mg | 6% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 803 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
