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Moroccan Chicken Larb Couscous Bowls

February 7, 2022
by
With allll the spices, golden chickpeas, some tangy Castelvetrano olives, and a good bit of creamy feta and labneh, these Moroccan Chicken Larb Couscous Bowls are the absolute best way to devour ground chicken and veggies!
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With allll the spices, golden chickpeas, some tangy Castelvetrano olives, and a good bit of creamy feta and labneh, these Moroccan Chicken Larb Couscous Bowls are the absolute best way to devour ground chicken and veggies!

Jump to Recipe

Now that it’s February, and most people are giving up on their resolutions, I think I’ve come to a conclusion: I hate the whole “new year, new me” thing. Really, I think everyone and their mother just decides that they’re “gonna spend more time at the gym” or start “eating healthy for real” when, in the end, they’re going to get tired of plain chicken breast and veggies come, well, now. So, instead of this paleo, all-in mindset, I simply aim to whip up some hearty, nutritious, and fairly colorful meals to get me through the cold winters. I mean, there’s only sooo much soup you can eat (almost). Hence, when thinking of a good way to make a balanced meal of carbs, proteins, fats, etc into something everyone actually wants to eat, I couldn’t think of a better way than a good bowl of chicken larb. If you aren’t familiar, larb is basically the Laos  word for ground meat — aka my personal favorite way to devour chicken. And, let me tell you, when it’s all mixed up with an aggressive amount of seasoning, some broth for moisture, and all the fun textures and flavors, it’s amazing. You won’t even believe these Moroccan Chicken Larb Couscous Bowls are healthy!

the breakdown…

The best part of these Moroccan Chicken Larb Couscous Bowls are that they’re SUPER easy. I mean, almost everything prepared in one skillet, easy. Really, the only step that takes a second is to chop up a red onion, some mushrooms, and some carrots. Oh, and drain a can of chickpeas, I guess. Yellow onions are usually my favorite to sauté, but I go with a red onion here for a pop of color and a bit of a bite. Something to break everything up, you know? Plus, with the subtle sweet flavor of the carrots and some bulk from the mushrooms, you need a bit of brightness. Speaking of which, carrots are fairly mandatory here. I mean, sautéed or roasted carrots are truly one of the best things ever, if you ask me. But, when paired with Moroccan flavors, they’re off the charts / out of this world / hands down stellar. That being said, I know mushrooms can be controversial (even though they’re one of my favorite foods!!), so feel free to sub these with some FINELY diced cauliflower or even some peas. You could also leave out an extra veggie entirely. Or even leave out the chickpeas and double up on the meat… You do you!

With allll the spices, golden chickpeas, some tangy Castelvetrano olives, and a good bit of creamy feta and labneh, these Moroccan Chicken Larb Couscous Bowls are the absolute best way to devour ground chicken and veggies!

get a sauté going…

Go ahead and get a good sauté on those veggies before you start to add the flavor. I like to use a cast iron skillet to get the best sear on my veggies, but go with what you have. Just, as always, make sure your oil is hot before tossing everything in to get optimal caramelization. Once they begin to soften, then you can go ahead and toss in the ground chicken. With some meats, such as dark ground turkey, beef, or pork, I usually just throw my larb in with the veggies off the bat. However, I find that chicken dries out super easily, so you don’t want to risk it getting hard and flavorless while you wait for your veggies to wilt. 

Next up, go ahead and mix in all the flavor. Sure, this list of spices may seem intimidating.. because it IS a lot of seasoning. However, I promise you will have most if not all of these ingredients already in your pantry…. Or at least you should;) I go with cumin for some warmth, fennel seeds for a bite, and dried oregano and coriander for some concentrated Moroccan herbs. Then, paprika is always mandatory for any Moroccan cooking, just like red pepper flakes, salt, and pepper are always mandatory for any On Annie’s Menu recipe. The essentials, you know? Lastly, go in with a good bit of diced garlic because, well, that’s always a good idea and get to sautéing. The aromatics will seriously be off the charts. I promise. 

With allll the spices, golden chickpeas, some tangy Castelvetrano olives, and a good bit of creamy feta and labneh, these Moroccan Chicken Larb Couscous Bowls are the absolute best way to devour ground chicken and veggies!

let’s talk texture…

As I said previously, chicken can be super dry. Nobody wants to eat dry ground chicken and grains. Nobody. So, with just a little addition of a bit of chicken broth, the spices form a bit of sauce around chicken and veggies — keeping everything super moist (for lack of a better word). Allow everything to simmer until this sauce-like consistency forms and you’re just about there.

The next step is to mix in some fun flavors and textures. Castelvetrano olives are my favorite olive of all time, and pair wonderfully with these Moroccan Chicken Larb Couscous Bowls. Briney yet smooth and rich, they’re the absolute best little addition of flavor to this dish. That being said, you could go with just about any olive you prefer, especially any of the sweeter varieties. Or, if olives aren’t your thing, you could totally incorporate a bit of brine through some sun dried tomatoes, or really just get that juiciness from some pomegranate seeds. Go with your fav. Lastly, stir in some parsley for a bit of freshness, some almonds or pine nuts for crunch, and some feta cheese for that oh-so delicious salty creamy goodness. 

With allll the spices, golden chickpeas, some tangy Castelvetrano olives, and a good bit of creamy feta and labneh, these Moroccan Chicken Larb Couscous Bowls are the absolute best way to devour ground chicken and veggies!

how to serve it up…

Serve everything up with some couscous and labneh and you have yourself the perfect easy, well rounded dinner! Labneh is a thicker strained greek yogurt that has a bit more of a lemony flavor. I’m not a big yogurt person, but I still love labneh. You can typically find it near the greek yogurt or the ricotta cheese at any grocery store. But, if you can’t find it, a lemony flavored crema, tzatziki, an avocado crema, or hummus would also all be delicious in these bowls. Alternatively, you could leave it out entirely. Oh, and for that couscous? I like to use half couscous/ half cauliflower rice and season it with garlic powder, salt, pepper, and dried parsley. Really, any seasonings can make this delicious, though. Plain couscous or a flavored box mix are also great options. You could even fold this up into a charred tortilla or a lettuce wrap. Go with what you love for this easy weeknight dinner! I swear everyone will be asking for seconds. It’s that good. 

I hope you love these Moroccan Chicken Larb Couscous Bowls as much as I do! Let me know what you think in the comments below:)) 

Moroccan Chicken Larb Couscous Bowls
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Moroccan Chicken Larb Couscous Bowls

Recipe by Annie PatrickCourse: Main CourseCuisine: Moroccan, FusionDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

13

minutes
Total time

20

minutes

With allll the spices, some tangy Castelvetrano olives, and a good bit of creamy feta and labneh, these Moroccan Chicken Larb Couscous Bowls are the absolute best way to devour ground chicken and veggies!

Ingredients

  • 2 tbsp olive oil (or another neutral oil)

  • 1 small red onion, finely diced

  • 8 oz baby Bella mushrooms, finely diced

  • 1 15oz can chickpeas, rinsed and drained

  • 4 large carrots, peeled and finely diced

  • 1 lb ground chicken (or turkey)

  • 1 tsp ground cumin

  • 1 tsp fennel seeds

  • 2 tsp dried oregano

  • 2 tsp ground coriander

  • 2 tsp sweet paprika

  • Red pepper flakes, to taste

  • Salt and pepper, to taste

  • 4 cloves garlic, finely diced

  • 1 ½ cup chicken or vegetable stock

  • 1 cup Castelvetrano olives, pitted and roughly chopped

  • ⅓ cup flat leaf parsley, roughly chopped (plus more for topping)

  • 1 cup feta cheese, crumbled (plus more for topping)

  • ¼ cup shaved almonds or pine nuts, toasted

  • 1 ½ cup couscous, prepared according to package*

  • Labneh, to serve*

Instructions

  • In a large skillet, heat the olive oil over medium-high heat. Once hot, toss in the onion, mushrooms, chickpeas, and carrots. Sauté for 3-4 minutes, then toss in the ground chicken. Break up the chicken with a spoon until it is in small pieces. Continue to cook until the chicken is browned and the veggies are soft, about 3-4 more minutes.
  • Mix in the cumin, fennel seeds, oregano, coriander, paprika, red pepper flakes, salt, pepper, and garlic. Sauté for another 2 minutes, or until the garlic is fragrant. Then, mix in the stock. Bring the liquid to a boil, then reduce the heat to medium-low. Simmer until the liquid has mostly cooked down, about 5 minutes.
  • Finally, stir in the olives, parsley, and feta. Cook until the feta is melty.
  • Remove from heat and serve a generous scoop of the chicken and veggies over a bowl of couscous. Top with labneh and more fresh parsley, pine nuts, and feta, as desired. Enjoy!

Notes

  • While you can use plain couscous, or even a flavored box mix, I like to use half couscous/ half cauliflower rice and season it with garlic powder, salt, pepper, and dried parsley. Really, any seasonings can make this delicious. Go with what you love!
  • Labneh is a thicker strained greek yogurt that has a bit more of a lemony flavor. I’m not a big yogurt person, but I still love labneh. You can typically find it near the greek yogurt or the ricotta cheese at any grocery store. But, if you can’t find it, a lemony flavor crema, tzatziki, an avocado crema, or hummus would also all be delicious on these bowls. Alternatively, you could leave it out entirely. 
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