Chicken & couscous one-pot

Chicken & couscous one-pot

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(177 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
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  • 8 skin on, bone-in chicken thighs
  • 2 tsp turmeric



    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • 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 onions, 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.

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Comments, questions and tips

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29th Aug, 2012
Easy and delicious. Used chicken leg quarters and black olives but otherwise kept to the instructions and found I could pause when the chicken was cooked and add the couscous when everyone arrived.
27th Aug, 2012
gorgeous - chicken just fell off the bone. Very very fresh and tasty
8th Aug, 2012
We love this recipe... so easy and very tasty. I've tried different things with it... added sundried tomatoes at the same time as the couscous and also a bit of chilli... both are great additions.
1st Aug, 2012
Fantastic recipe. Quick and easy and totally delicious, the chicken was so moist and tender. As mentioned before, I didn't need any extra water for the cous cous. I used chicken quarters and I added a handful of raisins while the chicken was simmering. Gave it a coronation chicken taste. Just lovely, will be making this again and again.
9th Jul, 2012
Didn't have the spices so I just added some chilli flakes but it still turned out lovely. Chicken was tender and the couscous had a great flavour. Next time I'd put less oil as it was a bit heavy.
26th Jun, 2012
This sounds really easy and tasty and the comments of others are encouraging. Have chosen it as part of this week's menu so will see how it goes.
24th May, 2012
I make this all the time its one of the wifes favourite's.Instead of the garma masala I use Shwartz Cajun perfect shake seems to work very well I would think this will make it more appealing to kid's (not so much like an Indian meal)
20th May, 2012
Very easy recipe. I use chicken breast to make it easier for my small children to eat. (I also reduce the simmering time.) They love this meal as it combines the flavour of curry along with their favourite couscous. So easy to make the day before and reheat for a quick tea after school.
19th Apr, 2012
I couldn't push this in my face fast enough and even after my stomach started whining as it could take no more, i persisted to eat. I made my own version on the garam masala and almost doubled the quantity of spices as couscous has a habit of dulling down a dish. I also added a whole green pepper 10 minutes before couscous time, this worked a treat. Also when it says 'keep the chicken warm' i put it in the oven on gas mark 8 to crisp it up, well worth it! Enjoy!
Rowena Wilkes's picture
Rowena Wilkes
12th Apr, 2012
I usually wouldnt cook chicken with the skins on but did with this. As a result it didnt need anymore oil adding to it at all so hopefully done a bit of damage control where the calories are concerned. I only used 5 thighs as that was all I had. I used 1tbsp of Ras El Hanout to coat the chicken, then an extra tsp to add to the onions. Like others I added raisins at the end when I added the cous cous. It went down really well with all concerned, even my 2yr old daughter who generally wont eat chicken unless in nugget form! Served with rocket and the courgette salad with honey and poppy seeds also from GF. Really good and plenty of cous cous left over for a nice lunch tomorrow. Will be making again in the near future! Yum


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