Chicken & couscous one-pot

Chicken & couscous one-pot

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(259 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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4th Jun, 2013
Very yummy, I have made this twice now and it's just awesome :)
27th May, 2013
Turned out exactly as described, with no fuss. When I make it again I will add more vegetables as I don't consider it a complete meal as is.
16th May, 2013
Easy quick and very tasty. The lemony couscous is absolutely delicious. The chicken as very moist and tender. We use chicken pieces but we did remove the skin as I don't like the fat. We also didn't have garam massala so we used what we had which is mild curry powder.
8th May, 2013
We cooked this recipe trying out the garam masala powder bought directly from Sri Lanka...the end result was amazing! We also added a 425grms can of chickpeas (garbanzo) beans to boost up a bit the protein. However, instead of simmering all ingredients in the pan (last part of recipe), we put everything in an oven-proof dish and cooked in the convection oven at 210 degrees for 40mins. We loved the way the couscous soaked up the excess liquid in the end. Leftovers will be served in a warmed pitta bread with added grilled mushrooms and coloured peppers. Will surely repeat recipe when entertaining guests who love spicy food!
4th Apr, 2013
I skinned the chicken and added Green beans to make the dish healthier and more complete . it was delicious
alanjns's picture
31st Mar, 2013
Fantastic, lovely dish - I make it all the time now! I take it to work for lunches, keep in the fridge and reheat it in the works microwave and it's just as gorgeous after 4 days (I reheat the chicken separately)
28th Mar, 2013
Made this last week and it was lovely,the only thing i changed was skinning my chicken.I will be making this again and again.
21st Mar, 2013
I thought this dish was really tasty but agree with Carol above that the cous cous was too soggy. I'm glad that I wasn't serving this up for guests as it looked sloppy. I would probably sieve the onion mix and add the liquid as required to a separate bowl of cous cous to ensure that it is light and fluffy. The fresh lemon is lovely.
28th Feb, 2013
Very tasty! Used Moroccan spice instead of Garam Masala. Didn't need extra water. Served with Harissa yoghurt sauce (from Moroccan spiced pie recipe) which gave the dish the perfect finish.
14th Feb, 2013
Lovely dish full of flavour, family love it!


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