Squash, chicken & couscous one-pot

Squash, chicken & couscous one-pot

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(75 ratings)

Prep: 15 mins Cook: 45 mins Plus standing


Serves 4
Use up leftovers in this superhealthy one-pot, packed with vital nutrients

Nutrition and extra info

  • Freezable
  • Healthy

Nutrition: per serving

  • kcal283
  • fat3g
  • saturates1g
  • carbs42g
  • sugars16g
  • fibre6g
  • protein25g
  • salt0.53g
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  • 2 tbsp harissa paste
  • 1 tsp each ground cumin and ground coriander



    An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…

  • 2 red onions, halved and cut into thin wedges
  • 2 skinless chicken breasts, cut into bite-sized chunks
  • 1 small butternut squash, cut into 1cm chunks (no need to peel)
  • 2 x 400g cans tomatoes



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • zest and juice 2 lemons



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 200g cherry tomato, halved
  • 140g couscous



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

  • small bunch coriander, roughly chopped


  1. Heat a large non-stick casserole dish or pan on the hob. Add the harissa, spices and onions, stir and cook gently for 10 mins until soft. Add chicken and brown for 5-10 mins. Add squash, stirring to combine, and a splash of water if it starts to stick. Cook for 5 mins more.

  2. Tip canned tomatoes into the pan with ½ can of water, cover and simmer for 20-30 mins. Add the lemon zest and juice, cherry tomatoes, couscous and seasoning. Cover and turn off the heat. Leave on the hob for 10 mins, then stir through the coriander and serve.

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Comments, questions and tips

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30th May, 2014
Good idea, but didn't rock my boat or my husbands. A dish of chicken, butternut tomatoes and couscous but that was it. Nothing out of the ordinary, but we will give a second go with a few tweets like more harissa and less lemon, it needed more flavour having halved the quantities for two of us, it still lacked taste. Tasted better !
21st May, 2014
I made this for 2 with 1 red onion, 1 1/2 tbs of harissa, 1 tsp of ras-el-hanout, half a butternut, 100g of couscous and bulgar wheat mix, 1 can of tomatoes and 1 can of water, a stock cube, some cherry toms and 1 lemon. Absolutely delicious topped with some sour cream and chopped parsley!
horlicksjam's picture
23rd Apr, 2014
I made this dish this evening - somewhat improvised, as did not have harissa, and I chose to use chicken stock instead of tomatoes. It was totally delicious, a winner with my family. Will be definitely making it again.
24th Mar, 2014
Didn't enjoy this as perhaps used too much squash and not enough spices. Won't make again.
20th Mar, 2014
I LOVED the idea of this .... and perhaps I didn't add nearly enough harissa --- but I only used 1 lemon --- but that 1 lemon was way too much. Ended up adding honey to try and balance the tartness of this dish, but the lemon remained too overpowering. Shame. I was so excited.
Wendy_Samuels's picture
26th Jan, 2014
Absolutely delicious.. I added 3 roasted, outer skin removed super hot red chilies which gave it an awesome kick! Oh & I only used 1 lemon because that is all I had however it was more than enough, 2 would have been too much lemon for me.
15th Jan, 2014
I really enjoyed this. After reading previous comments I only used one lemon and that was perfect. Any more lemon would have been too much. I omitted the cherry tomatoes simply because I don't like them. Will definitely make this again. My butternut squash cooked perfectly as I cut it into small chunks.
9th Dec, 2013
This recipe is really tasty - great to take for lunch. I do peel the butternut squash and I use more harissa paste than stated.
18th Apr, 2013
The tomatoes ruin this, they were SO overpowering we couldn't even taste the spicy Harissa. I would just use 200 ml stock and 200g cous cous next time.
17th Apr, 2013
used ras-el-hanout instead of spices - was lovely, an easy supper dish


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