Begin by washing and prepping your vegetables for the Mediterranean Chicken Couscous Bowl. Dice the cucumber, halve the cherry tomatoes, and slice the red onion thinly. Finally, chop a handful of fresh parsley for garnish. Set all the prepared veggies aside in separate bowls, ready to be assembled later.

In a small mixing bowl, combine the Moroccan spice mix ingredients: cinnamon, paprika, ginger, nutmeg, cayenne, salt, and garlic powder. Mix them well until fully combined.

Bring 1 cup of water to a rapid boil in a medium-sized saucepan, adding a pinch of salt. Stir in the couscous, cover the pan, and remove it from heat. Allow it to rest for about 5 minutes until the couscous has absorbed the water and is fluffy.

Pat chicken breasts dry with paper towels. In a bowl, toss the chicken with olive oil and the Moroccan spice blend until evenly coated. Sauté in a medium skillet over medium-high heat for about 3-4 minutes per side until fully cooked.

Add tomato paste to the skillet, stirring well to combine. Cook for about 1 minute, then pour in chicken broth and bring to a simmer. Cook for 5-7 minutes until it thickens slightly.

Fluff the couscous using a fork to separate the grains.

Divide the fluffy couscous into serving bowls. Top each bowl with the Moroccan chicken and sauce mixture, followed by your colorful veggie toppings.

Add a dollop of Greek yogurt on top of each serving and sprinkle with freshly chopped parsley.