Moroccan Bowls

I wanted to switch up my cooking a little. New kitchen, new vibes. I tend to make a lot of healthier comfort foods. This was very comforting too just a little different. I got my husband to eat and enjoy couscous (the food so nice they named it twice).

It was fairly easy to make and was super yummy. These bowls are perfect to make ahead for lunch, good meal prep recipe.

I added the hummus, air fryed chickpeas and chopped parsley and thought it was a nice touch. My husband did not want it and he still enjoyed it.

Ingredients:

  • 1 tablespoon salt
  • 2 teaspoons paprika
  • 1 teaspoon cayenne pepper
  • 1 teaspoon turmeric
  • 2 teaspoons ground ginger
  • 2 teaspoons fresh thyme
  • 2 tablespoon of oil (I used a mix of avocado and olive)
  • 6 chicken drumsticks (or whatever chicken, meat or plant based item you want to include)
  • 1 cup chopped carrots
  • 1 cup mushrooms
  • 1 cup chopped broccoli
  • 1 cup shallots
  • 1 cup uncooked couscous
  • 2 cups chicken stock (or water)
  • 2 tablespoons chopped parsley
  • Hummus (optional)
  • Air fryed chickpeas (optional)

Directions:

  1. Preheat oven to 400 degrees and line a baking sheet. In a small bowl, mix together the salt, paprika, cayenne, turmeric, ginger, fresh thyme and oil. I separated the mixture into two bowls. (one for the chicken and one for veggies)
  2. Place the chicken on the baking sheet and using a pastry brush, brush the chicken with the spice-oil mixture. Bake for about 15 minutes.
  3. While chicken is cooking, in a pot on medium, add the couscous and 1-1/2 cups chicken stock. I added some salt and thyme for flavor but this isn’t necessary if you have to monitor your salt intake. Cover and cook for about 10 minutes until couscous is soft. Turn off heat but leave covered so the steam stays in.
  4. After 15 minutes of baking the chicken, add the veggies to the baking sheet, drizzle with spices and then mix together. Bake for another 15-20 minutes.
  5. Once chicken and veggies are ready, pour the remaining 1/2 cup chicken stock to create a little sauce.
  6. Plate and enjoy! I added the hummus, air fryed chickpeas and chopped parsley once it was plated.

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