Eid Moroccan Chicken Bastilla with Couscous Filling

Name: Eid Moroccan Chicken Bastilla with Couscous Filling
Prep time: 50 min
Cook time: 40 min
Total time: 1 h 30 min
Yield: 8 servings
Cuisine: Moroccan
Ingredients: 1½ lbs (680 g) boneless, skinless chicken breasts; 3 tbsp (45 ml) olive oil; 1 (200 g) large yellow onion, finely diced; 3 cloves (15 g) garlic cloves, minced; 1 cup (200 g) pearl couscous, dry; 1½ cups (360 ml) chicken broth; ¾ cup (100 g) sliced almonds, toasted; ½ cup (85 g) golden raisins; 3 tbsp (10 g) fresh cilantro, chopped; 3 tbsp (10 g) fresh parsley, chopped; 1 tsp (3 g) ground cinnamon; ½ tsp (1 g) ground ginger; ½ tsp (1 g) ground turmeric; ½ tsp (1 g) sweet paprika; 1 tsp (6 g) salt, to taste, adjust as needed; ½ tsp (1 g) black pepper, to taste, adjust as needed; 8 sheets (115 g) phyllo dough sheets, thawed if frozen; 6 tbsp (85 g) unsalted butter, melted; 3 tbsp (25 g) powdered sugar; ½ tsp (1 g) ground cinnamon

From the MyKitchenBank Kitchen

This festive Moroccan pastry combines tender shredded chicken, fluffy pearl couscous, toasted almonds, and warm cinnamon-spiced aromatics wrapped in layers of crispy phyllo dough. A perfect centerpiece for Eid celebrations, featuring the traditional sweet-savory profile of bastilla with a creative couscous twist, finished with a delicate dusting of powdered sugar and cinnamon.

Prep: 50 min
Cook: 40 min
Wait: 35 min
Total: 2 hr 5 min
Makes: 1 bastilla (8 slices)

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Ingredients

8 servings

For the filling
1½ lbs (680 g) boneless, skinless chicken breasts
3 tbsp (45 ml) olive oil
1 (200 g) large yellow onion, finely diced
3 cloves (15 g) garlic cloves, minced
1 cup (200 g) pearl couscous, dry
1½ cups (360 ml) chicken broth
¾ cup (100 g) sliced almonds, toasted
½ cup (85 g) golden raisins
3 tbsp (10 g) fresh cilantro, chopped
3 tbsp (10 g) fresh parsley, chopped
1 tsp (3 g) ground cinnamon
½ tsp (1 g) ground ginger
½ tsp (1 g) ground turmeric
½ tsp (1 g) sweet paprika
1 tsp (6 g) salt, to taste, adjust as needed
½ tsp (1 g) black pepper, to taste, adjust as needed
For assembly
8 sheets (115 g) phyllo dough sheets, thawed if frozen
6 tbsp (85 g) unsalted butter, melted
3 tbsp (25 g) powdered sugar
½ tsp (1 g) ground cinnamon

Equipment (9)

Large skillet (12-inch)
Medium saucepan with lid
9-inch round baking pan or pie dish
Small bowl for melted butter
Pastry brush (1 to 1.5 inches wide)
Cutting board and sharp knife
Large mixing bowl
Fork (for fluffing couscous and shredding chicken)
Measuring cups and spoons

Steps

Before you start

Thaw phyllo dough at room temperature for 2–3 hours if frozen; keep it in its packaging until ready to use
Preheat your oven to 375°F (190°C) before you begin assembling the phyllo
Have 6 tablespoons unsalted butter melted and ready in a small bowl before you start working with the phyllo sheets
Read through the entire recipe—several components cook in parallel, and keeping track of timing prevents delays

1
Simmer chicken until cooked throughOven 165°F / 75°C
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Add the 1.5 lbs chicken breasts and season lightly with salt and pepper.
- Sear for 3–4 minutes per side until lightly golden (do not cook through).
- Pour in 1.5 cups chicken broth, bring to a simmer, then reduce heat to medium-low.
- Cover and simmer for 15–18 minutes until the chicken reaches 165°F on a meat thermometer.
- Transfer chicken to a cutting board and let cool for 5 minutes, then shred with two forks into bite-sized pieces.
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Ready when: Chicken reaches 165°F internal temperature and shreds easily with forks
Tip: Don't overcook the chicken or it will become dry; use a meat thermometer for accuracy
2
Toast almonds until fragrant
- In the same skillet (no need to clean), heat the remaining 1 tablespoon olive oil over medium heat.
- Add 3/4 cup sliced almonds and toast, stirring frequently, until light golden and fragrant, about 4–5 minutes.
- Transfer to a plate to cool.
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Ready when: Almonds are light golden brown and smell warm and nutty
Tip: Watch carefully—almonds go from golden to burnt very quickly once they start browning
3
Prepare couscous with broth
- In a medium saucepan, bring 1.5 cups chicken broth to a boil over high heat.
- Stir in 1 cup pearl couscous and 1/2 cup golden raisins.
- Remove from heat, cover tightly with a lid, and let sit undisturbed for 10 minutes.
- Fluff with a fork until the grains are separated and fluffy.
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Ready when: Couscous is tender, fluffy, and all broth is absorbed
Tip: Don't stir couscous while it steams—this keeps the grains separate and light
4
Cook spiced aromatics
- In the skillet, warm the remaining 1 tablespoon olive oil over medium heat.
- Add 1 large diced onion and cook, stirring occasionally, for 6–7 minutes until soft and golden.
- Stir in 3 minced garlic cloves and cook 1 minute until fragrant.
- Add 1 teaspoon cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon ground turmeric, and 1/2 teaspoon sweet paprika.
- Stir constantly for about 30 seconds to toast the spices and release their aromas.
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Ready when: Onions are soft and golden, spices smell fragrant and toasted
Tip: Don't burn the spices; they should warm through and bloom, not blacken
5
Combine all filling components
- In a large bowl, combine the shredded chicken, cooked couscous, toasted almonds, onion-garlic-spice mixture, 3 tablespoons fresh cilantro, and 3 tablespoons fresh parsley.
- Toss gently to combine all ingredients evenly.
- Season generously with salt and black pepper to taste.
- The filling should be moist but not wet.
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Ready when: All ingredients are evenly distributed and filling is well-seasoned
Tip: Taste and adjust seasoning generously—the filling should be assertive since phyllo dough itself is bland
6
Line pan with phyllo baseOven 375°F / 190°C
- Preheat oven to 375°F (190°C).
- Brush a 9-inch round baking pan or pie dish generously with melted butter.
- Lay the first phyllo sheet in the pan, gently pressing it to fit snugly against the bottom and sides, then brush the entire surface with melted butter.
- Repeat with 3 more phyllo sheets, brushing each one generously with butter as you layer.
- The phyllo will overhang the edges of the pan—this is correct and necessary for wrapping.
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Ready when: Pan is lined with 4 layers of phyllo with even overhang around all edges
Tip: Work quickly with phyllo and keep unused sheets covered with a damp kitchen towel to prevent them from drying out
7
Spread filling evenly
- Pour the chicken-couscous filling into the phyllo-lined pan.
- Spread it evenly with a spatula, leaving a 1-inch border around the edges.
- The filling should be about 2 inches thick and well-packed.
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Ready when: Filling is evenly distributed in a compact layer
Tip: Don't overfill or the filling will spill out when you fold the phyllo edges over it
8
Wrap filling with phyllo layers
- Fold the overhanging phyllo edges toward the center, carefully tucking and layering them over the filling to enclose it completely.
- Top with the remaining 4 phyllo sheets, brushing each one generously with melted butter as you layer.
- Tuck the final sheet around the edges, creating a round, enclosed pastry.
- Brush the entire top surface generously with any remaining melted butter.
- You should have a buttery, layered golden pastry ball.
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Ready when: All filling is completely enclosed in phyllo, pastry is well-buttered on all surfaces
Tip: Phyllo tears easily—if it rips, just patch the tear with a piece of phyllo and brush with butter to seal
9
Bake until golden and crispyOven 375°F / 190°C
- Place the bastilla in the preheated 375°F (190°C) oven.
- Bake for 35–40 minutes until the phyllo is deep golden brown and sounds crispy when you gently tap it with a spoon.
- The edges should be distinctly darker than the center.
- If the phyllo begins browning too quickly (at around 20 minutes), tent it loosely with aluminum foil to slow browning while the interior finishes cooking.
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Ready when: Phyllo is deep golden brown and sounds crispy when tapped; pastry is firm
Tip: Oven temperatures vary; start checking at 30 minutes to gauge browning and adjust baking time as needed
10
Cool and dust with cinnamon sugar
- Remove the bastilla from the oven and let cool for 5 minutes on the baking pan (this makes it easier to slice without the filling spilling out).
- If desired, transfer to a serving platter.
- Dust the entire top surface generously with powdered sugar, then with ground cinnamon, creating a decorative pattern.
- Serve warm, cut into 8 wedges.
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Ready when: Bastilla is cool enough to handle and dust with sugar without the phyllo shattering
Tip: The bastilla is best served within 30 minutes of baking while the phyllo is still crispy and delicate

Good to know

Tips

Moroccan bastilla traditionally balances sweet, savory, and spiced flavors; the powdered sugar dusting is not decoration alone—it's part of the authentic taste profile.
Phyllo dough is delicate but forgiving. If sheets tear while layering, patch them with a piece of phyllo and butter; the final result will be just as crispy.
For a festive presentation, dust the bastilla with powdered sugar and cinnamon in a spiral or geometric pattern before serving.
If you prefer a less sweet finish, reduce the powdered sugar to 2 tablespoons or skip it entirely, keeping only the cinnamon dust for a more savory profile.

Make ahead

The filling can be prepared up to 1 day ahead and refrigerated in an airtight container. The assembled (unbaked) bastilla can be prepared up to 4 hours ahead, wrapped tightly with plastic wrap, and refrigerated; add 5 minutes to the baking time if baking from cold. For longer storage, freeze the assembled (unbaked) bastilla for up to 1 month and bake from frozen, adding 10–15 minutes to the baking time.

Storage & reheating

Room temperature: Best eaten within 2 hours while the phyllo is crispy; after that, the pastry will soften. Refrigerator: Store leftovers in an airtight container for up to 2 days. Reheat gently in a 300°F (150°C) oven for 8–10 minutes until warmed through and phyllo recrisps. Freezer: Wrap the cooled, whole bastilla tightly in plastic wrap and then in foil; freeze for up to 1 month. Reheat from frozen in a 350°F (175°C) oven for 20–25 minutes until heated through, then dust with fresh powdered sugar and cinnamon before serving.

Substitutions

pearl couscous, dry → long-grain white rice or bulgur wheat. Use the same volume; rice will need slightly more broth (2 cups total) and a longer steaming time (15 minutes)
sliced almonds → toasted pine nuts or chopped pistachios. Use the same volume; toast fresh nuts in the skillet before adding to the filling for maximum flavor
phyllo dough sheets → wonton wrappers or spring roll wrappers. The pastry texture will be different—more chewy than crispy; brush with butter or oil the same way
golden raisins → dried apricots or dried cranberries, chopped. Apricots provide a more tangy sweetness; chop them to a similar size as raisins for even distribution