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glass meal prep container with moroccan couscous bowl and green beans
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4.72 from 7 votes

Moroccan Couscous Meal Prep Bowls

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.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Main Course
Cuisine: Moroccan
Servings: 4
Calories: 364kcal

Ingredients

Lemon Couscous

  • 1 cup pearl couscous see note 1
  • ¼ teaspoon salt
  • 1 tablespoon zest
  • ½ lemon juiced

Moroccan Chicken

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- Heat oven to 425°F. 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.

Notes

1- Swap pearl couscous for ¾ cup (uncooked) quinoa, brown rice or farro for a whole grain/healthier option.
2- Swap  chicken thighs for chicken breast or chickpeas
3- vegetables can be swapped for broccoli, carrots, brussels sprouts or your favorite veggie (change up the cook time as needed)
4- swap for one of these 7 dry rub recipes
 
 
 

Nutrition

Serving: 1lunch bowl | Calories: 364kcal | Carbohydrates: 40g | Protein: 25g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 72mg | Sodium: 259mg | Fiber: 5g | Sugar: 5g