Moroccan Chicken & Couscous
Estimated $4.81 recipe · $2.40 per serving (US / USD)
Warmly spiced chicken over fluffy couscous with raisins, almonds, and fresh mint.
The recipe
Moroccan Chicken & Couscous
Warmly spiced chicken over fluffy couscous with raisins, almonds, and fresh mint.
Ingredients
- 280g chicken thigh
- 160g couscous
- 1 tsp ras el hanout
- 1 tsp cumin
- 1/2 tsp cinnamon
- 2 tbsp raisins
- 20g flaked almonds
- Fresh mint
- 1 lemon
Estimated recipe cost
$4.81 for 2 servings · $2.40 per serving
US grocery planning estimate in USD. Includes the amounts used from the listed ingredients, including pantry items. Prices and portion weights vary.
Ingredient-by-ingredient breakdown
| Ingredient & price basis | Cost used |
|---|---|
| 280g chicken thighPlanning assumption · $3.50 / 454 g · Uses 280g | $2.16 |
| 160g couscousPlanning assumption · $3.00 / 454 g · Uses 160g | $1.06 |
| 1 tsp ras el hanoutPlanning assumption · $2.00 / 60 g · 1 tsp ≈ 2.5g | $0.08 |
| 1 tsp cuminPlanning assumption · $2.00 / 60 g · 1 tsp ≈ 2.5g | $0.08 |
| 1/2 tsp cinnamonPlanning assumption · $2.00 / 60 g · 1 tsp ≈ 2.5g | $0.04 |
| 2 tbsp raisinsPlanning assumption · $3.00 / 340 g · 1 tbsp ≈ 15g | $0.26 |
| 20g flaked almondsPlanning assumption · $4.00 / 227 g · Uses 20g | $0.35 |
| Fresh mintPlanning assumption · $1.00 / 28 g · Unspecified amount: assumes 5 g | $0.18 |
| 1 lemonPlanning assumption · $0.60 / 1 each · Count stated in recipe | $0.60 |
| Estimated total | $4.81 |
Retail references are representative products, not quotes for every variety. Other prices are editorial planning assumptions. Checked 9 October 2026; these are not live prices.
Price bases and quantity assumptions refer to the original recipe. Unspecified quantities use the assumptions shown above. Listed optional ingredients are included. Unlisted sides, extra seasoning, tax, energy and delivery are excluded. Buying full packages will cost more.
Instructions
- Mix ras el hanout, cumin, cinnamon, 1/2 tsp salt, and a grind of pepper. Coat the chicken thighs thoroughly in the spice mix.
- Heat oil in a pan over medium-high. Cook the chicken 6–7 min per side until deeply golden and cooked through. Rest 3 min, then slice.
- While the chicken rests, boil 200ml water with a pinch of salt and a knob of butter. Pour over the couscous, stir, and cover with a plate or clingfilm for 5 min.
- Fluff the couscous with a fork. Stir in the raisins and a squeeze of lemon juice.
- Toast the flaked almonds in the dry pan for 1–2 min until golden. Watch closely — they burn quickly.
- Roughly chop the fresh mint.
- Divide the couscous between bowls. Top with the sliced chicken, scatter over the almonds and mint, and finish with a squeeze more lemon.
Recipe notes
This also works cold as a packed lunch — the flavours develop even more overnight.
Estimated nutrition per serving
618 kcal · 40g protein. Values are estimates and vary with brands, substitutions and portions.
Recipe images may be AI-generated illustrations. Nutrition figures are estimates.