Bring 1 1/2 cups of lightly salted water or broth to a boil in a saucepan. Stir in the couscous, cover with a lid, and immediately remove from the heat.

Leave the couscous covered to steam while you prepare the chicken. Once tender, fluff the grains gently with a fork.

To make the spice blend, combine the cinnamon, smoked paprika, ginger, nutmeg, cayenne pepper, and sea salt in a small bowl. Alternatively, use your favorite store-bought Moroccan spice blend.

Place the chopped chicken in a large bowl. Add 1 tablespoon of the Moroccan spice mix and 1 tablespoon of olive oil. Toss until every piece is evenly coated.

Heat the remaining tablespoon of oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 3–4 minutes, stirring occasionally, until it begins to brown.

Stir in the tomato paste and 3/4 cup chicken broth. Continue cooking for about 5–7 minutes, or until the sauce has thickened and the chicken reaches an internal temperature of 165°F (74°C). Season with salt and black pepper as needed.

Toss the diced cucumber, quartered cherry tomatoes, and red onion together in a bowl.

Divide the fluffy couscous between four serving bowls. Add the fresh vegetables and saucy Moroccan chicken.

Finish each Moroccan Chicken Couscous Bowl with Greek yogurt and chopped fresh parsley. Serve warm.