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Lunch / Dinner

Moroccan Chicken Bowls

These easy and healthy Moroccan chicken bowls make the perfect weekday lunch or weeknight dinner. Boldly-spiced chicken elevates your everyday chicken breast into something special. Preserved lemons and couscous plant this bowl recipe firmly in Morocco.


2 servings

Total Time

30 minutes

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Test Kitchen Tip

Preserved lemons offer a salty-sour, somewhat mellow lemon flavor. You can make your own, or look for them at Middle Eastern or gourmet markets.


Combine cumin, turmeric, cinnamon, ginger, coriander, paprika, salt, and cayenne. Coat chicken with spice mixture; set aside 15 minutes.

Meanwhile, heat ½ tsp. oil in a saucepan over medium-high. Add couscous and cook 1 minute, then add broth and bring to a boil. Reduce heat to medium-low, cover, and cook couscous until al dente, about 9 minutes. Stir in parsley and preserved lemon.

Heat 3 tsp. oil in a sauté pan over medium-high until shimmering. Add chicken and sauté until cooked through, about 5 minutes per side. Transfer chicken to a plate, tent with foil, and let rest 5 minutes, then slice.

Whisk together lemon juice and remaining 2 tsp. oil; season with salt and black pepper, then toss in arugula and apricots.

Divide couscous between two bowls; top with chicken, arugula mixture, pomegranate arils, and feta.

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