If you’re after a quick and easy midweek meal that’s full of vegetables and packs a major flavour punch, then this is for you! My Moroccan Chicken with Roast Vegetable Couscous is a family favourite in our house. I love how versatile and easy it is to cook with couscous. You literally cover it with boiling water, leave for five minutes and then fluff up with a fork (and a little butter too, of course!). It’s my favourite side dish to cook for dinner – and perfect for when you can’t be bothered cooking rice.
This is also a really budget friendly meal as it uses chicken breasts cut into long thin strips. For an even cheaper option, you could use chicken thigh fillets instead. You’ll save so much money by marinating your own chicken and it’s just so simple. To get that beautiful Moroccan flavour, place your chicken strips into a large bowl. Add a tablespoon of olive oil and sprinkle over a good amount of Moroccan seasoning. Mix well to combine and place into the fridge to marinade.
The best thing about this easy dinner is that you can use up any leftover roast vegetables you have from the night before. Simply chop them into 2cm cubes and reheat in the oven. If you don’t have any leftovers, chop your vegetables into 2cm cubes, drizzle over a little olive oil and roast in an oven preheated to 200 degrees for 20 minutes or until tender.
Meanwhile, cook the chicken strips over medium/high heat on a griddle pan (a BBQ or normal frying pan would work fine too) until cooked through. To put it all together, add the roast vegetables to the prepared couscous, season with sea salt and cracked pepper and gently mix to combine. Divide the roast vegetable couscous between 4 serving plates. Top with the chicken strips and serve.
For a yummy variation, try adding a spoonful of Greek yoghurt on top of the chicken when serving. Yum!
2 chicken breasts, sliced into long thin strips
1 tbs olive oil
2 tbs Moroccan seasoning
1 cup uncooked couscous
1 tbs butter
3 cups vegetables, cut into 2cm cubes (pumpkin, sweet potato, capsicum, red onion, zucchini etc)
1 additional tbs olive oil
Sea salt and cracked pepper, to season
Preheat oven to 200 degrees celsius.
Cut the chicken breast fillets into long thin strips and place into a large bowl.
Season with 1 tbs olive oil and the Moroccan seasoning.
Cover the bowl with plastic wrap and place into the fridge.
Cut vegetables into 2cm chunks, drizzle over 1tbs olive oil and roast in the oven for 20 minutes or until tender.
Meanwhile, place the couscous into a small bowl.
Pour over boiling water (according the instructions on the packet).
Leave to absorb for 5 minutes.
Add the butter and fluff up with a fork.
Cook the chicken on medium/high heat on a griddle pan until cooked through.
Add the roast vegetables to the couscous and mix through.
Season with sea salt and pepper.
Divide the couscous between the serving plates.
Top with the Moroccan chicken breast strips.