One-pan chicken couscous

One-pan chicken couscous

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(60 ratings)


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Cooking time

Prep: 15 mins Cook: 15 mins

Skill level



Serves 4

This satisfying yet superhealthy recipe is all cooked in one pan for minimum washing up

Nutrition and extra info

Nutrition info


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  • 1 tbsp olive oil
  • 1 onion, thinly sliced
  • 200g chicken breasts, diced
  • good chunk fresh root ginger
  • 1-2 tbsp harissa paste, plus extra to serve
  • 10 dried apricots
  • 220g can chickpeas, rinsed and drained
  • 200g couscous
  • 200ml hot chicken stock
  • handful coriander, chopped, to serve

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  1. Heat the olive oil in a large frying pan and cook the onion for 1-2 mins just until softened. Add the chicken and fry for 7-10 mins until cooked through and the onions have turned golden. Grate over the ginger, stir through the harissa to coat everything and cook for 1 min more.
  2. Tip in the apricots, chickpeas and couscous, then pour over the stock and stir once. Cover with a lid or tightly cover the pan with foil and leave for about 5 mins until the couscous has soaked up all the stock and is soft. Fluff up the couscous with a fork and scatter over the coriander to serve. Serve with extra harissa, if you like.

Recipe from Good Food magazine, November 2009

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amberjack's picture

reduced everything for just us two and only 2 teaspoons of harrisa, plenty warm enough but need to soak dried apricots first as they were still hard and they are better squidgy and sweet. Super one pan meal.

mbatson's picture

This was ok, but missing something. Definitely need more stock. Served with mango chutney to add a bit more flavour.

tfs's picture
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Delicious! Used 1 tsp only of harissa in the cooking - which you could hardly taste - but perfect for kiddies. Added more to my own serving. Also added a few rashers bacon and red pepper. Used 400ml stock which seemed just right.

RhiShads14's picture

I'm confused as to whether this recipe requires you to make up the cous cous with some water and wait to soak in, before adding to the pan? Or is it purely the liquid in the stock that is to soak into th dry cous cous?

mrsmop007's picture
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gorgeous added more harissa, i would defintely recommend

Tinny29's picture
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Really easy to make. I always use chicken thighs and plenty of ginger and garlic. Definitely needs 2-3 tbsp of Harissa. Very tastey.

npnp's picture
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Well I enjoyed it... But...
1. Used trip the chick
2. Much more stock/water
3. Added carrots celery and courgette
4. Added garlic, salt
Still a bit bland but i will do better next time

It fed us well with plenty left over

clairesastar's picture
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Tasty, quick and easy recipe. Swapped chicken for Quorn (as I had some in the fridge) and added some spinach at the end. Really nice, satisfying meal under 300 cals.

saiz's picture

Delicious!! Soon to be making it again.

Candy7's picture

Very tasty, quick and easy to make. I made this dish for my husband and I and used a 400g tin of chickpeas. The ratio of stock to couscous needs adjusting. For 2 people I used 100g couscous to 400ml of stock which seemed about right. 2 tablespoons of Harissa paste was perfect, definitely not too spicy. I chopped the ginger instead of grating which worked perfectly. Definitely a recipe I'll be making again and again.

Sopski01's picture

I halved the ingredients (used 1 small onion) and substituted the chickpeas and apricots for courgettes and red pepper, it was absolutely delicious! I used 3/4 tspn of Harissa and it was just right. Definitely making more next time!

JustChuckItAllIn's picture

Agreed about harissa. 1-2 tbsp is mouth burning. Spoilt the dish for me. 1-2 tsp might be better. And as to adding more harissa to serve - Emma who submitted the recipe must be asbestos mouthed

Miss FunnyFace's picture

I made this dish for me and my boyfriend this evening. Replaced the chick peas for peas as he's not fond of the former, added just a little garlic and chopped up some chili for the tomato paste as I hadn't found any harissa in the shop. Fantastic dish! Will definitely make this again. Yum!

JustChuckItAllIn's picture

Sainsburys have it - tiny little jar only about 8cm tall. It took a while to find; I think it was in the indian cookery section (but I've slept since then).

Miss FunnyFace's picture

I made this recipe for the first time this evening for me and my boyfriend. I swapped the chick peas for peas as he's not too fond of the former, and added chopped chili to the tomato sauce as I couldn't find any harissa paste in the shop. This dish was a big hit! We both really enjoyed it. Will definitely make it again. Yum!!

angelaosei's picture

I love this recipe & usually make it for lunches. I use a 400g tin of chickpeas and 500mls stock as suggested by someone else.

kasiakoczwara's picture
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1-2 tsp of harissa more like it!
Oh, and 500ml of stock is a must.

Collyflower's picture

So much promise, so disappointing. Definitely agree with the extra stock and I added tomato, celery, peppers and raisins as it was so bland but it's still lacking in something... Better cold and goes well with homous.'s picture

There must be different Harissa pastes. I erred on the side of caution, used only 1 teaspoon. I couldn't eat the resulting dish without mixing it 1:1 with yoghurt. My husband liked it, but said it had a kick. My son wouldn't touch it. Won't do again. I agreement with below, not enough liquid in recipe to cook cous cous properly. Texture needed some crunch too.

buddyhoney78's picture

Delicious, nutritious, low fat and very easy to make. I used frozen quorn chicken pieces, veg stock and garam masala (as I didn't have any harrissa paste). I used 500 ml of stock and it turned out perfect. I will definitely be making this recipe again. I will add chopped celery next time for extra crunch...