One-pan chicken couscous

One-pan chicken couscous

  • 1
  • 2
  • 3
  • 4
  • 5
(90 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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Saize's picture
17th Jun, 2014
Delicious!! Soon to be making it again.
12th Jun, 2014
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.
6th Apr, 2014
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!
11th Apr, 2014
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
24th Mar, 2014
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!
11th Apr, 2014
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
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!!
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
15th Jan, 2014
1-2 tsp of harissa more like it! Oh, and 500ml of stock is a must.
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.


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.
Want to receive regular food and recipe web notifications from us?