Chicken & couscous one-pot

Chicken & couscous one-pot

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(282 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

  • kcal561
  • fat23g
  • saturates5g
  • carbs54g
  • sugars5g
  • fibre5g
  • protein32g
  • salt1.09g
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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

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 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…

  • 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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Lynn Lees's picture
Lynn Lees
20th Feb, 2018
Nice but very lemony I put some raisins in which was nice
Efg. Chappers
16th Aug, 2017
Really tasty and easy to make, the chicken was delicious and nice to have couscous for a change. Felt like it needed a bit more flavour, maybe by adding more spices.
17th Jul, 2017
Tasty and easy. I used 4 chicken thighs and a tin of chickpeas, drained and stirred in before the long simmer, and served it with green veg.
28th Jun, 2017
Classic good food recipe. Tasty, fast and easy and can be made with what's in your storecupboard/freezer. And the kids like it! I'm looking forward to varying the spice mix and possibly adding some green veg.
20th Jun, 2017
The cous cous is the special part of the recipe, think the chicken element could be adapted
12th Mar, 2017
This was absolutely delicious - until I added the lemon zest which ruined it for me! All I could taste was lemon, I just about managed to salvage it by adding a load more spices at the end to dull the overpowering taste lemon. I will definitely be making this again but adding no zest!
5th Dec, 2016
Delicious ...easy to make, winner every time
11th Nov, 2016
Used frozen parsley as didn't have fresh, was very tasty and my 4 year old loved it too!
22nd Oct, 2016
I used preserved lemon instead of fresh which gave the dish a delicious Moroccan flavour. Had to use black olives as that's all I had, and good homemade stock. The result was wonderful.
4th May, 2016
Made this over the weekend and was really impressed with just how tasty it was for such a simple dish. The only tweak I made was that I used skinless, boneless chicken thighs so cooked them for a slightly shorter amount of time and I chopped the olives as they aren't my favourite thing so prefer smaller bits of them throughout rather than big whole ones. I served some nice green vegetables on the side and it was polished off by myself and my husband in no time. I like the recommendation of adding chickpeas so might try that next time. A very versatile dish which will appear again and again on my weekly menu plan.


Yamini Unni's picture
Yamini Unni
24th Jan, 2019
I worked it out too at around 480, that's including chicken thighs with skin on. No way that can be 900 kcals. I used a kallo stock cube rather than make my own. Only taken 3 years to reply.


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