Moroccan Chicken Couscous Bowls

Tender cumin-and-cinnamon chicken is seared until golden and served over fluffy couscous with chickpeas, carrots, and bright lemon for a quick, satisfying bowl meal.

Prep: 15 min · Cook: 25 min · Yield: 4 · Method: Stovetop

Ingredients

• 1.5 pounds chicken breasts, boneless, skinless
• 1.5 cups couscous
• 1 15-ounce can chickpeas
• 3 medium carrots
• 2 teaspoons ground cumin
• 0.5 teaspoon ground cinnamon
• 1.25 teaspoons kosher salt
• 0.5 teaspoon black pepper
• 3 tablespoons olive oil
• 1.5 cups low-sodium chicken broth
• 1 medium lemon
• 0.25 cup fresh parsley

Cooking instructions

1. Slice the carrots into thin rounds. Drain and rinse the chickpeas. Zest the lemon, then cut it into wedges. In a small bowl, combine the cumin, cinnamon, salt, and pepper. Pat the chicken dry and coat it evenly with half of the spice mixture. (about 10 min)
2. Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add the chicken and sear for 4 to 5 minutes per side, or until deeply golden and the thickest part reaches 165°F. Transfer the chicken to a plate and rest for 5 minutes. (about 10 min) — Medium-high heat
3. Add the remaining 2 tablespoons olive oil to the skillet. Add the carrots and remaining spice mixture, and cook for 3 minutes, stirring occasionally. Pour in the chicken broth, scraping up any browned bits. Stir in the chickpeas, cover, and simmer until the carrots are tender, 6 to 8 minutes. (about 8 min) — Simmer
4. Stir the couscous and lemon zest into the skillet. Remove from the heat, cover, and let stand for 5 minutes, until the couscous absorbs the broth. Fluff with a fork and stir in the parsley. (about 5 min)
5. Slice the rested chicken and divide the couscous mixture among four bowls. Top with the chicken and serve with lemon wedges for squeezing. (about 2 min)