One-pan chicken couscous

One-pan chicken couscous

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(90 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
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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.

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Comments, questions and tips

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emx05
16th Jun, 2016
5.05
Made this a few times now as it's so quick and easy to make and tastes delicious. Instead of apricots I used raisins and they work just as good, and I've had no problems with needing more stock for the recipe. Would say don't freeze leftovers, I've previously found that couscous doesn't freeze very well.
CHS
12th Feb, 2016
Hi, does anyone know if this freezes well? Thank you
amberjack
15th Nov, 2015
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. Pearl
mbatson
8th Jun, 2015
This was ok, but missing something. Definitely need more stock. Served with mango chutney to add a bit more flavour.
tfs
26th Jan, 2015
4.05
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
7th Nov, 2014
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
2nd Nov, 2014
5.05
gorgeous added more harissa, i would defintely recommend
Tinny29
17th Oct, 2014
4.05
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
26th Aug, 2014
4.05
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
11th Jul, 2014
5.05
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.

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