One-pan chicken couscous

One-pan chicken couscous

  • 1
  • 2
  • 3
  • 4
  • 5
(106 ratings)

Prep: 15 mins Cook: 15 mins

Easy

Serves 4

This satisfying yet superhealthy recipe is all cooked in one pan for minimum washing up

Nutrition and extra info

Nutrition:

  • kcal281
  • fat6g
  • saturates1g
  • carbs41g
  • sugars9g
  • fibre3g
  • protein20g
  • salt0.48g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 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
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 200g chicken breast, diced
  • good chunk fresh root ginger
    Ginger

    Ginger

    jin-jer

    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
    Apricots

    Apricot

    ay-pree-kot

    A relative of the peach, nectarine, plum and cherry, apricots are fragrant, with a soft, velvety…

  • 220g can chickpeas, rinsed and drained
  • 200g couscous
    Couscous

    Couscous

    koos-koos

    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

Method

  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.
gridban
8th Jul, 2020
I don't think you could possibly make this with 200ml stock! I started with that amount because I didn't want to use too much but the couscous soaked it up immediately. In the end I used 400ml but probably should have used more. It was nice but I'll add some more ingredients if I make it again, I think it needs more flavours.
Chloe Kacperski's picture
Chloe Kacperski
2nd May, 2020
4.05
Just tried this recipe out and it's pretty good! Didn't have apricots so I threw in red pepper, also some garlic and lime zest. I used 500ml like recommended in the other comments, and threw the chickpeas in a little earlier to make sure they were warm all the way through. I'm veggie so swapped in some quorn chicken and veggie stock, tasted nice! Next time I'll add more harissa, because 2tbsp was a bit weak for me. Really recommend the coriander and a squeeze of lime just to add some freshness.
Elles Belles
7th Mar, 2020
5.05
This has become a weekday favourite in our house. A very simple recipe that's super tasty. My 7 year old has been adamant he doesn't like cous cous but this recipe has converted him. As per recommendations I use more chicken and water and don't hold back with the harissa as this is probably what makes this dish.
staalc
29th Jan, 2020
This is a lovely recipe. I added a garlic clove, used wholewheat couscous, and replaced the apricots with red pepper. Probably added 300ml of stock to 200g of couscous. Then added crumbled feta cheese in to serve. Yummy!
Michael C's picture
Michael C
13th Oct, 2019
4.05
Really good. I used it for meal prep. Put 600g chicken, and double the stock/couscous/spices. I also didn't use apricots (too much sugar) and put some garlic in too. Used more extra virgin olive oil too and plus more for serving. I let the chicken marinade a little bit with olive oil, salt, pepper and italian herb.
lucyduran11
10th Jun, 2019
5.05
I really enjoyed this. I tweaked the ingredients slightly and had it as meal prep for 4 days. 600g chicken breast 2 stock cubes 500ml stock (as per recommendations) 3 tbsp harrisa sultanas instead of apricots as I didn't have any It was super easy and really tasty. I will make this again add and halloumi in I think!
mrshogan's picture
mrshogan
13th Nov, 2018
was thinking of adding feta what do you think ???
Hummingbird23
7th Oct, 2018
4.05
Very easy and tasty!
Ferne Smith's picture
Ferne Smith
10th Aug, 2018
Not bad! But I bet that is just my cooking skills saying that, didn't have any harissa so I used red pesto. Worked alright but I forgot chilli powder to give it that heat. I'm a novice at the moment but I will try this recipe again !
Kirsty Thompson's picture
Kirsty Thompson
11th Jul, 2018
4.05
Cooked very well and so simple. Didn't have harissa so used a tsp jerk, could have used a lot more. Also used 500ml stock which was perfect. Husband said he'd have rather had a cheeseburger but I would make it again for myself.

Pages

Chantelle Warner's picture
Chantelle Warner
5th Jun, 2020
I’ve made this recipe before but I’m just wondering can it freeze? It’s quite a good batch cooking recipe and I would just like to know if this would be a possibility as it would be very helpful!
JustChuckItAllIn
11th Apr, 2014
How do you prepare this in 15 minutes? The recipe says 5 min prep, 10 min cooking. BUT, you have to get everything out and ready, chop the onions, open and drain the chickpeas, measure the couscous, heat the stock in 5 minutes. Then you add 1-2min, 7-10 min, 1 min, 5 min, and you get 14-18 mins, if you can manage the bits between without any time passing. In reality, it is a good half hour and a bit to prepare this dish. Also, by adding cold couscous and cold chickpeas, the dish is only luke warm when served. Personally, I'd suggest heating the chick peas in the stock before adding it all to the dish.
goodfoodteam's picture
goodfoodteam
28th Apr, 2014
Hi there, thank you for your comments, we think perhaps in reality the timings are a little optimistic, we will change the prep time to 15 miniutes and the cooking time to 15 minutes as well. Please remember all prep timings should be taken as a guide as people work at different speeds.
npnp's picture
npnp
26th Aug, 2014
4.05
Id ignore ridiculous estimates like this. And your revised ones too
Oneluckylass's picture
Oneluckylass
30th Jan, 2017
5.05
Read all the comments that other cooks have made. It helped me to adapt this dish to what we wanted. I used big Israeli couscous , and also sautéed carrots with the onions. I think the spice level is palletTe dependent !
Gabriellafranchi
12th Jan, 2017
5.05
Added raisins and spinach to this absolutely delicious!
Neika
15th Oct, 2015
3.05
Overall I was disappointed with this recipe after trying it today. It was too dry & bland. I suggest adding chopped celery & half each of red, green & orange peppers, peas (instead of chick peas) crushed garlic & a dash of soy sauce along with more chicken stock
Want to receive regular food and recipe web notifications from us?