Chicken & couscous one-pot

Chicken & couscous one-pot

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(272 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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Shaun Edmonds's picture
Shaun Edmonds
5th Mar, 2016
Lovely and easy, this is a regular go to recipe. I add roasted garlic and will sometimes use a spoonful of curry or tagine paste instead of the dried spices.
8th Jan, 2016
Love making this, so quick and easy. I've added chickpeas the last couple of times I've made this which adds a great texture to the dish. A good tip is when frying the thighs skin side down to do them on a medium/high heat to make the skin super crispy as it can go a bit soggy and fatty when boiling.
25th Nov, 2015
One of my favourite recipe so far! My hubby loves it! I use skinless and boneless chicken thigh and I add 2 stalks of celery and some peas to make it healthier!
30th Jul, 2015
This is the tastiest cous cous recipe I've ever made, and it's really easy. I had kalamita olives rather than green ones, but it seemed to work just as well. I will be making this again. I served it with green beans.
29th Apr, 2015
20th Feb, 2015
I have made this several times. Very easy and delicious.
15th Jan, 2015
An easy and satisfying comfort food on a cold night. I always skin chicken pieces when cooking a one-pot, otherwise the dish becomes greasy and very high in fat. The thighs were still juicy and moist. I added 5 cloves, 6 green cardamoms, a stick of cinnamon broken up, a handful of raisins, cashews and dried apricots, and 2 small sweet potatoes, cubed into 2" pieces. Made a very filling dinner with leftovers for tomorrow!
Peter Walker
12th Jan, 2015
Great recipe - a household favourite now! The only thing I do differently than the recipe is to crisp up the chicken skin in a separate frying pan when the couscous is cooking, as it does go a bit soggy after 40 mins in the pan with the lid on
16th Dec, 2014
Excellent!! This is the first recipe I've tried from this site and I cannot get enough. I have made this about 6x's. The 1st time, I followed the recipe to a T. The second time, I added peas (instead of olives) and cayenne for a little heat. I also made a tzatziki sauce for the side and it was divine! I have also made this with chicken drummies and lamb meatballs. In fact. I am having it for dinner tonight! So easy and delicious and sure to impress your guests!
2nd Sep, 2014


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