Chicken & couscous one-pot

Chicken & couscous one-pot

  • 1
  • 2
  • 3
  • 4
  • 5
(164 ratings)

Prep: 10 mins Cook: 1 hr


Serves 4
This one-pot meal is perfect for fuss-free midweek entertaining

Nutrition and extra info

Nutrition: per serving

  • kcal900
  • fat56g
  • saturates15g
  • carbs42g
  • sugars5g
  • fibre2g
  • protein60g
  • salt1.75g
Save to My Good Food
Please sign in or register to save recipes.


  • 8 skin on, bone-in chicken thighs
  • 2 tsp turmeric
  • 1 tbsp garam masala
    Garam masala

    Garam masala

    gar-am mah-sarl-ah

    Meaning 'warming spice mix', garam masala is the main spice blend used in North Indian…

  • 2 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 2 onion, finely sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 3 garlic cloves, sliced
  • 500ml chicken stock (from a cube is fine)
  • large handful whole green olives
    Bowl of olives



    Widely grown all over the Mediterranean, where they've been cultivated since biblical times…

  • zest and juice 1 lemon



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 250g couscous



    Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…

  • small bunch flat-leaf parsley, chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…


  1. Toss the chicken thighs in half the spices and a pinch of salt until completely coated. Heat 1 tbsp oil in a large sauté pan with a lid. Fry chicken, skin-side down, for 10 mins until golden brown, turn over, then cook for 2 mins before removing from the pan. Pour the rest of the oil into the pan, then fry the onions and garlic for 8 mins until golden. Stir in the rest of the spices, then cook for 1 min longer. Pour over the chicken stock and scatter in the olives. Bring everything to the boil, turn down the heat, then sit the chicken, skinside up, in the stock.

  2. Cover the pan with a lid, then simmer gently for 35-40 mins until the chicken is tender. Put the kettle on, then lift the chicken onto a plate and keep warm. Take the pan off the heat. Stir the lemon juice and couscous into the saucy onions in the pan and top up with enough boiling water just to cover the couscous if you need to. Place the lid back on the pan, then leave to stand for 5 mins until the couscous is cooked through. Fluff through half the parsley and the lemon zest, then sit the chicken on top. Scatter with the rest of the parsley and zest before serving.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (177)

catralense78's picture

A firm family favourite!

asyaali0910's picture

This was delicious. I overcooked the chicken annoyed. I'll try another time and if I don't have chicken it should still make a lovely cous cous with chicken stock,onions and spices.

frania65's picture

Very nice and easy to make. Love the lemony flavour of the cous cous. I have used double amount of spices as I like my chicken well spiced. I have also added a tablespoon of olive oil to the cous cous as I found it a little bit dry.
Overall nice recipe and would make it again.

emmaheredge's picture

This was really lovely and easy to make, would definitely make it again. I added some chickpeas and dried apricots too...maybe some harissa on the side could add spice to those who want it as well, although it had enough flavour without.

santac's picture

Samsamdonteatham: don't see why not. I served this up to my children the following day and shredded the chicken and mixed up with the cous cous & it was divine. This would also work well as a cold meal.

samanthajohnson's picture

I'd like to make this but could I opt out of using chicken on the bone with skin on and just use regular chicken breast fillets?

santac's picture

This was easy & really tasty. I didn't have any olives but added some toasted pine nuts and raisins to the cous cous which worked really well. I will definitely cook this recipe time and time again....

elleme's picture

Cals are so high because of the chicken skin. I always cook it with skin off and use 1 tbsp oil which is sufficient. I also leave the olives out, not because I don't like them but because I'm cooking for someone on a low sodium diet. Even with all of those modifications it's delicious. I've made it many times and it's one of my top ten from the whole site.

cerdeno's picture

Used about 3tsp of harissa paste instead of the turmeric and garam masala recommended and was great! A Favourite from now, for sure.

christay0102's picture

What a very easy and totally delicious dish! I too didn't have garam masala so used same amount of curry powder! Will be a firm favourite now!

cazzle73's picture

looking forward to coking this

niclidw's picture

This was lovely- added extra chicken and some veggies that needed using- peppers and green beans, and some chilli. Mixing harissa with greek yoghurt was a genius idea as it needed a little sauce with it. I can imagine that it would be just as nice in my lunch box the next day- if I had some left!

aligillies's picture

fantastic, very easy and my son said it was the best meal i have ever made

laney1969's picture

really tasty, something a bit different! enjoyed by all of my family.

nwindle's picture

I have already given this recipe a 5 star - but it's so good I decided I wasn't doing it justice by not leaving a comment. This is a fabulous recipe! A firm favourite in our house and one I now make weekly! It's perfect for a mid-week meal. So easy and quick. I use quite a bit more of the spices to coat the chicken than the recipe says, and definitely don't add hot water at the end - there is more than enough stock to soak up the cous cous. The chicken always comes out moist and delicious! Top recipe! Like the idea of trying lamb instead!

cazzaminx's picture

Tried this tonight, halved for 2, with skinless chicken breasts in large chunks. Also added a diced carrot and a bit of red and yellow pepper. Only simmered for 20 mins instead of 40 to avoid chicken drying out. Also used mint instead of parsley. Didn't have olives in the house. Real store cupboard recipe. Didn't remove chicken in final stages, but added couscous along side. Yum. Husband has polished the lot off...

mariannew's picture

Great recipe, and easily adaptable as so many reviewers have mentioned. I usually make it with quail instead of chicken, adding red peppers with the onions and plumped raisins at the end.
A really good family dish

jdasilva's picture

Really loved this recipe and it was so easy to make. Added a generous pinch of chilli flakes for a little extra punch. It's become a family favourite.

marlenevella's picture

we just tried it's simply de-li-cious!!!!

macindo's picture

Made it tonight & we loved it! Added some frozen peas & fresh coriander as well. Will definately make this again. Great recipe!


Questions (5)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…