: Moroccan Grilled Chicken and Cous Cous Stuffed Peppers

grilled moraccan chickenRecently, a loved one had a serious health scare. Eating healthier is one of the changes she will have to make for a better quality of life.

We all want to be here to enjoy our loved ones as long as we possibly can.

Changing the way we eat is often intimidating and overwhelming. I think it’s because we have tried and true favorite foods that make us feel happy and satisfied. For me it’s chocolate and mashed potatoes with gravy (not all together).  There is nothing wrong with either now and then, but it doesn’t have to be my go to comfort food.

I, like my loved one, just have to find other tasty foods that please our taste buds but are also good for our heart.

You don’t need chicken baked in it’s skin to get moist, juicy chicken. Yogurt and spice marinade can result in amazingly delicious chicken!

Using smaller amounts of carbs, like cous cous, to stuff into colorful veggies is a good way to cut back, yet add nutrition and fibre. That’s healthier than a mountain of mashed potatoes on your plate.  And less boring.

So this recipe is for her. And me.

Though I made enough for my family, I’ve broken the recipe down to 2 servings. That way she can store half away to eat the next day.

The chicken can be grilled on an indoor grill or BBQ.

Indoor grilling tips: before placing breasts in marinade make sure they are pounded to around 3/4 inch. Do not place chilled breast directly on the heated grill, take it out of fridge and let come to room temp before grilling (about 15 minutes prior to grilling). It takes 12-15 minutes to grill a chicken breast on an indoor grill between 375-400 degrees Fahrenheit (depending on thickness of breast).

BBQ grilling tips: It is crucial to even out the thickness of the breast so it cooks consistently. Pound it out to around 3/4 inch. Have the grill clean and rubbed with oil. Grill at around 400 degree Fahrenheit, a few minutes on each side until golden.


Chicken Ingredients:

2 boneless, skinless chicken breasts

1/4 cup extra virgin olive oil

1/8 cup chopped scallions (white part only)

1/8 cup fresh parsley

1/8 cup fresh cilantro

1 clove crushed and minced garlic

1/2 cup plain yogurt

1 tsp each cumin, paprika

1/4 tsp turmeric

Pinch cayenne


Mix all ingredients in a small bowl, except chicken. Place chicken breasts in a medium Ziploc bag and spoon in the yogurt marinade. Seal bag and squish marinade all around the chicken. Chill in fridge for 2-4 hours before cooking. Take out of the fridge and let stand until it is near room temperature. Grill using the “grilling tips” above. * Discard any marinade left in bag.

Stuffed Pepper Ingredients:

2 bell peppers, halved and seeds scraped out.

1/2 chili pepper, seeds scraped, minced (optional)

1 small shallot, diced

Half a box of prepared cous cous (or enough for 2 people)

Extra virgin olive oil for drizzle

shallots and peppers


Clean and dry peppers. Drizzle with olive oil and grill face down in 375 degree oven. It will take 20 minutes for peppers to cook. Meanwhile, you can make cous cous and begin grilling the chicken.

In a small pot, sautee shallot and chili until soft. Then, prepare cous cous in same pot (make sure you fluff with a fork once it is done). Set aside, covered, to keep warm.

Remove peppers when they are soft. Flip over carefully with tongs and fill each with a quarter of the cous cous mix. Sprinkle with some chopped parsley.

Serve 2 pepper halves with each grilled breast.

cous cous stuffed bell peppers

morroccan chicken breast


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