One-pan chicken couscous

One-pan chicken couscous

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(95 ratings)

Prep: 15 mins Cook: 15 mins


Serves 4

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

Nutrition and extra info


  • kcal281
  • fat6g
  • saturates1g
  • carbs41g
  • sugars9g
  • fibre3g
  • protein20g
  • salt0.48g
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  • 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



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

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



    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



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

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



    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


  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.

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Comments, questions and tips

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Michael C's picture
Michael C
13th Oct, 2019
Really good. I used it for meal prep. Put 600g chicken, and double the stock/couscous/spices. I also didn't use apricots (too much sugar) and put some garlic in too. Used more extra virgin olive oil too and plus more for serving. I let the chicken marinade a little bit with olive oil, salt, pepper and italian herb.
10th Jun, 2019
I really enjoyed this. I tweaked the ingredients slightly and had it as meal prep for 4 days. 600g chicken breast 2 stock cubes 500ml stock (as per recommendations) 3 tbsp harrisa sultanas instead of apricots as I didn't have any It was super easy and really tasty. I will make this again add and halloumi in I think!
mrshogan's picture
13th Nov, 2018
was thinking of adding feta what do you think ???
7th Oct, 2018
Very easy and tasty!
Ferne Smith's picture
Ferne Smith
10th Aug, 2018
Not bad! But I bet that is just my cooking skills saying that, didn't have any harissa so I used red pesto. Worked alright but I forgot chilli powder to give it that heat. I'm a novice at the moment but I will try this recipe again !
Kirsty Thompson's picture
Kirsty Thompson
11th Jul, 2018
Cooked very well and so simple. Didn't have harissa so used a tsp jerk, could have used a lot more. Also used 500ml stock which was perfect. Husband said he'd have rather had a cheeseburger but I would make it again for myself.
27th Jun, 2017
Too easy and too good. I followed the advice that many users give and used 500ml chicken stock – this is perfect. Have made this several times without flaw.
19th Apr, 2017
After waiting for my shopping delivery I,ve cooked " one pan chicken cous cous " for 3 people ,, added a little more stock just in case , ( I believed this helped ) only used 1 tbsp of harrissa, as I hadn,t used it before. wow ! Wonderful dish thoroughly enjoyed every spoonful. Definitely will make this again.
12th Jan, 2017
Love this recipe! Modified this slightly by adding raisins!
5th Jan, 2017
Modified it a little. Used ginger paste instead of grated ginger and added 2 large crushed garlic cloves along with 2tsp harissa. Fried with chickpeas and (semi dried, quartered) apricots for a bit to make then warm and ensure the dish isn't cold when serving, as I took it off the hob for the rest of cooking. Used about 400ml stock total. Also added some diced carrots and chopped green beans at the end which I boiled separately. It tasted great, not too hot for me at all, and can be modified easily. I did not think it was too try either.


11th Apr, 2014
How do you prepare this in 15 minutes? The recipe says 5 min prep, 10 min cooking. BUT, you have to get everything out and ready, chop the onions, open and drain the chickpeas, measure the couscous, heat the stock in 5 minutes. Then you add 1-2min, 7-10 min, 1 min, 5 min, and you get 14-18 mins, if you can manage the bits between without any time passing. In reality, it is a good half hour and a bit to prepare this dish. Also, by adding cold couscous and cold chickpeas, the dish is only luke warm when served. Personally, I'd suggest heating the chick peas in the stock before adding it all to the dish.
goodfoodteam's picture
28th Apr, 2014
Hi there, thank you for your comments, we think perhaps in reality the timings are a little optimistic, we will change the prep time to 15 miniutes and the cooking time to 15 minutes as well. Please remember all prep timings should be taken as a guide as people work at different speeds.
26th Aug, 2014
Id ignore ridiculous estimates like this. And your revised ones too
Oneluckylass's picture
30th Jan, 2017
Read all the comments that other cooks have made. It helped me to adapt this dish to what we wanted. I used big Israeli couscous , and also sautéed carrots with the onions. I think the spice level is palletTe dependent !
12th Jan, 2017
Added raisins and spinach to this absolutely delicious!
15th Oct, 2015
Overall I was disappointed with this recipe after trying it today. It was too dry & bland. I suggest adding chopped celery & half each of red, green & orange peppers, peas (instead of chick peas) crushed garlic & a dash of soy sauce along with more chicken stock
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