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Moroccan Chicken Couscous Bowls

Moroccan Chicken Couscous Bowls | BourbonandHoney.com -- Spicy, quick and easy these Moroccan Chicken Couscous Bowls are the perfect flavorful weeknight dinner or hearty weekend lunch.
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Spicy, quick and super easy these Moroccan Chicken Couscous Bowls are the perfect flavorful weeknight dinner or hearty weekend lunch.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • Salt and Pepper
  • 1 bunch broccolini (baby broccoli)
  • 1 medium red onion, cut into wedges
  • 3 carrots, peeled, halved and cut into quarters
  • 3 garlic cloves, peeled
  • 1 1/2 cups uncooked couscous
  • 1 cup plain greek yogurt
  • 1 tablespoon spicy harissa sauce
  • Chopped fresh cilantro

Instructions

  1. Heat oven to 425°F. Place the chicken breast on a cutting board, covered with a sheet of parchment or wax paper. Use a meat mallet or the back of a wooden spoon to even out the thickness of the chicken breasts for even cooking. Lightly oil the chicken with 1 tablespoon of the olive oil, season with salt and pepper and place on one side of a large baking sheet.
  2. In a large bowl, toss the broccolini, onion, carrot and garlic with the remaining tablespoon of olive oil and season with salt and pepper. Place the veggies on the baking sheet with the chicken.
  3. Bake 20 to 25 minutes, turning the chicken and veggies once until the veggies are browned and the chicken is cooked through.
  4. Meanwhile, make couscous according to package directions. Add zest from the lemon and 1/2 teaspoon fresh lemon juice to the cooked couscous. Season with salt and pepper to taste and fluff with a fork.
  5. Divide the couscous among 4 bowls. Top with sliced roasted chicken, broccolini, onion wedges, carrots and garlic. Spoon the yogurt and harissa sauce on the bowls and garnish with cilantro.

Nutrition

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