These Moroccan inspired meal prep bowls are full of warm spices and deep flavor. With spiced chicken thighs, roasted cauliflower and green beans served over lemony pearl couscous, it's an easy meal to prep on the weekend.
When it comes to meal prep, we are all about the big, bold flavors! From honey sesame meal prep bowls to Thai chicken meal prep bowls, to today's Moroccan inspired meal prep bowls, we love them all!
This recipe uses my favorite Moroccan spice rub to add those delicious, warm flavors of Morocco to the chicken and vegetables...think ginger, cinnamon, cloves and cumin! We serve them over lemony pearl couscous for a lunch option that is both flavor-forward and nutritious.
Reasons you'll ♡ this recipe
- it's an easy to prep sheet pan meal
- you can get creative with your protein and vegetables
- it keeps for up to four days and reheats great for lunch
- you can swap out the couscous for your favorite grain
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Ingredient notes
- chicken- I've used boneless skinless chicken thighs in this recipe and they keep and reheat great for meal prep. You can swap for boneless skinless chicken breasts and bake for a total of 25 minutes. For a vegetarian version, swap for chickpeas (roast them or use fresh from the can)
- pearl couscous- should be found with the rice and grains in your grocery store, or alternatively in the international foods aisle. This is a larger size than classic couscous and is cooked with a boil and drain method- similar to pasta.
- vegetables- this recipe uses cauliflower, green beans and red onions. Since the cauliflower cooks for longer than the beans and onions, we give it a head start, adding in the other veggies for the last 10 minutes.
- moroccan seasoning- we are using a homemade blend found on this website. When swapping store bought blends like ras el hanout be extremely cautious as they can be SPICY!
Step by step directions
1. Cook couscous- the first step is to get the couscous cooking. Refer to the directions that come on the package of your couscous, and stir in some lemon juice and zest before cooling completely.
2. Prepare spice blend- in a bowl, stir together the ingredients for the Moroccan spice blend: brown sugar, paprika, cumin, cinnamon, cloves, ginger, salt, pepper and cayenne. This spice blend can be doubled or tripled and stored in the pantry for up to 1 year.
3. Start chicken + cauliflower- Toss the chicken in 1 tablespoon olive oil, then 1 tablespoon Moroccan spice blend. Arrange on a sheet pan. Repeat with the cauliflower (toss the green beans and onions in any leftover oil and seasoning, but reserve for later). Roast for 15 minutes.
4. Flip + add beans/onions- After 15 minutes, flip the chicken and return to the oven for 5-10 more minutes. Toss up the cauliflower, then add the beans and onions to the sheet pan. Roast the vegetables for 10 minutes.
5. Cool + portion out- Allow the chicken to cool for at least 10 minutes before slicing into strips. Divide up the chicken and vegetables evenly between four meal prep containers with ½ cup couscous per bowl.
6. Store- store in the fridge for up to 4 days. I do not recommend freezing these bowls.
7. Reheat + serve- heat in the microwave until steaming hot. Enjoy as is or with a dollop of plain yogurt.
FAQ
The downside to pearl couscous is that it doesn't pack a huge nutritional punch, and has a higher glycemic index...it's basically the equivalent of pasta. So if you're looking for more whole grains and healthier, opt for farro, quinoa, bulgur, or brown rice.
I personally recommend meal prepping for four days, the reason being that many foods are only safe to store for up to 4 days. Not only that, but after eating the same thing 4 days in a row, you might be getting sick of the food. Instead, I recommend doubling up your Thursday night dinner and enjoying leftovers for the Friday's lunch.
Yes you absolutely can! Toss them in the oil and seasoning, but know that the seasoning will not stick quite as well. I also like to use the convection setting when roasting frozen vegetables. Adjust the cook time as needed.
I bet that would work really well in an oven-style air fryer with multiple trays (like my Instant Pot vortex air fryer oven). I would try 400°F/200°C, however I do not have cook times for you, and you'll have to use your best judgement.
Swaps + variations
- Chicken thighs- swap for chicken breast or chickpeas
- Couscous- swap for ¾ cup uncooked quinoa or rice
- Vegetables- swap for broccoli, carrots, brussels sprouts or your favorite veggie (change up the cook time as needed)
- Moroccan seasoning- swap for one of these 7 dry rub recipes
More meal prep bowl recipes
- Cauliflower Cashew Lunch Bowls
- Vegan Moroccan Chickpea Skillet
- Easy Buddha Bowls
- Chickpea, Barley and Butternut Squash Lunch Bowls
- Turkey Taco Meal Prep Bowls
Moroccan Couscous Meal Prep Bowls
Ingredients
Lemon Couscous
- 1 cup pearl couscous see note 1
- ¼ teaspoon salt
- 1 tablespoon zest
- ½ lemon juiced
Moroccan Chicken
- 12 oz chicken thighs see note 2
- 1 tablespoon olive oil
- 1 tablespoon moroccan spice blend see note 4
Moroccan Veggies
- 4 cups cauliflower cut into 1 ½ inch florets; see note 3
- 1 tablespoon olive oil
- 1 tablespoon moroccan spice blend
- 6 oz green beans ends trimmed
- ½ red onion chopped
Instructions
- Cook couscous- the first step is to get the couscous cooking. Refer to the directions that come on the package of your couscous, and stir in some lemon juice and zest before cooling completely.
- Prepare spice blend- in a bowl, stir together the ingredients for the Moroccan spice blend: brown sugar, paprika, cumin, cinnamon, cloves, ginger, salt, pepper and cayenne. This spice blend can be doubled or tripled and stored in the pantry for up to 1 year.
- Start chicken + cauliflower- Toss the chicken in 1 tablespoon olive oil, then 1 tablespoon Moroccan spice blend. Arrange on a sheet pan. Repeat with the cauliflower (toss the green beans and onions in any leftover oil and seasoning, but reserve for later). Roast for 15 minutes.
- Flip + add beans/onions- After 15 minutes, flip the chicken and return to the oven for 5-10 more minutes. Toss up the cauliflower, then add the beans and onions to the sheet pan. Roast the vegetables for 10 minutes.
- Cool + portion out- Allow the chicken to cool for at least 10 minutes before slicing into strips. Divide up the chicken and vegetables evenly between four meal prep containers with ½ cup couscous per bowl.
- Store- store in the fridge for up to 4 days. I do not recommend freezing these bowls.
- Reheat + serve- heat in the microwave until steaming hot. Enjoy as is or with a dollop of plain yogurt.
