Moroccan Chicken Couscous Bowl with Pita Bread
Recipe for the week of September 28, 2026 to October 2, 2026. Please note ingredients are subject to change due to availability.
Servings Prep Time
4servings 15minutes
Cook Time
30minutes
Servings Prep Time
4servings 15minutes
Cook Time
30minutes
Ingredients
Pita Bread
  • 3/4cup waterwarm
  • 2 1/4teaspoons active dry yeast
  • 1tablespoon white sugardivided
  • 3 3/4cups all purpose flourplus more for dusting
  • 1 1/2teaspoons Salt
  • 3tablespoons olive oilplus more for greasing
  • 3/4cup plain greek yogurt
For the Chicken
  • 1tablespoon Moroccan spice mixsee recipe below
  • 1 1/2pounds Chicken breastdiced
  • 1/4cup canned tomato paste
  • 2tablespoons olive oildivided
  • 3/4cup vegetable broth
  • Dash Salt
  • Pinch black pepper
  • 1cup pearl couscousuncooked
  • 1 1/2cups water
  • 1 Cucumberdiced
  • 1cup cherry tomatoescut into quarters
  • 1 red oniondiced
  • 1bunch fresh Italian flat leaf parsleychopped
Moroccan Spice Mix
  • 1 1/2tablespoons ground cinnamon
  • 1teaspoon smoked paprika
  • 1/2teaspoon ground ginger
  • 1/2teaspoon ground nutmeg
  • 1/2teaspoon cayenne pepper
  • 1/2teaspoon Salt
Instructions
  1. Preheat the oven to 500°F. Line two baking sheets with parchment paper. Set it aside.
For the Pita Bread
  1. In a medium bowl, combine the water, yeast, and 1 teaspoon of sugar. Let the mixture sit until it’s foamy on top, about 5 minutes.
  2. In a large mixing bowl, combine the flour, salt, and remaining tablespoon sugar. Add the yeast mixture, oil, and yogurt, and mix to combine. Knead the dough by hand on a clean work surface, adding more flour if needed, until it’s soft and slightly sticky, 7 to 10 minutes. Transfer the dough to an oiled bowl, cover with a plastic wrap, and let rise until it’s doubled in size.
  3. Turn the dough out onto a clean work surface and divide it into 12 equal balls. Cover and let rise for an additional 20 minutes.
  4. Roll the balls out into thick circles. Place them onto the baking sheets an inch apart, then bake, one sheet at a time, until they’re puffy and lightly browned on top. Let cool.
For the Chicken
  1. Bring salty water to a boil in a pot. Once boiling, stir in the couscous, place the lid on, and take it off the heat.
  2. Let the couscous steam until you cook the chicken, then fluff it with a fork.
  3. Meanwhile, in a small bowl, make the Moroccan spice mix.
  4. In a large bowl, add chicken breast, Moroccan spice mix and half the olive oil. Mix well until well combined.
  5. Heat the remaining oil in a large skillet over medium-high heat. Add in the seasoned chicken and cook for 3-4 minutes until it starts to brown but not entirely cooked.
  6. Stir in the tomato paste and vegetable broth and continue to cook until the sauce thickens and the chicken is cooked through, 5-7 minutes. Taste and season with salt and pepper, to taste.
  7. In a bowl, add cucumber, cherry tomatoes, and red onion. Give it a quick toss.
  8. Top cooled couscous with chicken and vegetable mixtures. Sprinkle with chopped parsley and side of pita bread. Enjoy.