One-pan chicken couscous

One-pan chicken couscous

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

Prep: 15 mins Cook: 15 mins

Easy

Serves 4
This satisfying yet superhealthy recipe is all cooked in one pan for minimum washing up

Nutrition and extra info

Nutrition:

  • kcal281
  • fat6g
  • saturates1g
  • carbs41g
  • sugars9g
  • fibre3g
  • protein20g
  • salt0.48g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 onion, thinly sliced
    Onion

    Onion

    un-yun

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

  • 200g chicken breast, diced
  • good chunk fresh root ginger
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 1-2 tbsp harissa paste, plus extra to serve
  • 10 dried apricots
    Apricots

    Apricot

    ay-pree-kot

    A relative of the peach, nectarine, plum and cherry, apricots are fragrant, with a soft, velvety…

  • 220g can chickpeas, rinsed and drained
  • 200g couscous
    Couscous

    Couscous

    koos-koos

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

  • 200ml hot chicken stock
  • handful coriander, chopped, to serve

Method

  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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Miss FunnyFace
24th Mar, 2014
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
23rd Mar, 2014
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
kasiakoczwara
15th Jan, 2014
4.05
1-2 tsp of harissa more like it! Oh, and 500ml of stock is a must.
Collyflower
3rd Jan, 2014
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.
Sjmhughes@gmail.com
13th Nov, 2013
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
25th Oct, 2013
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...
anitaclare
12th Sep, 2013
This is lovely, but despite me halving the quantities (as it was for 2 rather than 4) it was REALLY hot!!!! So hot that my son (who is no spice wimp) couldn't eat it!! Personally I loved it, but I like spice. If you're doing it for kids I'd suggest much less harissa...... the onions, chickpeas and ginger give the couscous enough flavour without the harissa anyway. Will definitely make it again, but with only a teaspoon of harissa! Oh, and (in my opinion) the quantities of couscous to stock are wrong. For 200g of couscous you need 400ml of stock otherwise it's far too dry.
katievwood
25th Aug, 2013
4.05
Used mild curry paste and added red pepper
samii-h
10th Jul, 2013
Love this recipe! The amount of stock was fine with ours, I did use a full jar of Harissa paste and 4 fresh apricots though so whether this had anything to do with adding moisture I don't know? It was delicious though!
Piggeldy
8th Jul, 2013
5.05
Quick and easy but had to use twice as much broth and was a tad bland. We had some ajvar which complimented the dish quite nicely. Next time I will add more spice (either more harissa or maybe some fresh chili), quarter the apricots, add a bit of pepper and maybe some garlic? It's a really nice recipe, it just needs a bit of tweaking.

Pages

Be the first to ask a question about this recipe...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 suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.