One-pan chicken couscous

One-pan chicken couscous

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(98 ratings)

Prep: 15 mins Cook: 15 mins


Serves 4

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

Nutrition and extra info


  • kcal281
  • fat6g
  • saturates1g
  • carbs41g
  • sugars9g
  • fibre3g
  • protein20g
  • salt0.48g
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  • 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



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

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



    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



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

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



    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


  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.

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Comments, questions and tips

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5th Jan, 2017
Modified it a little. Used ginger paste instead of grated ginger and added 2 large crushed garlic cloves along with 2tsp harissa. Fried with chickpeas and (semi dried, quartered) apricots for a bit to make then warm and ensure the dish isn't cold when serving, as I took it off the hob for the rest of cooking. Used about 400ml stock total. Also added some diced carrots and chopped green beans at the end which I boiled separately. It tasted great, not too hot for me at all, and can be modified easily. I did not think it was too try either.
18th Sep, 2016
Used 2tbsp of harissa paste. Added celery. Used three stock cubes in about 800ml water for 300g couscous. You can pretty much change the quantities of any of the ingredients to whatever suits your taste.
16th Jun, 2016
Made this a few times now as it's so quick and easy to make and tastes delicious. Instead of apricots I used raisins and they work just as good, and I've had no problems with needing more stock for the recipe. Would say don't freeze leftovers, I've previously found that couscous doesn't freeze very well.
12th Feb, 2016
Hi, does anyone know if this freezes well? Thank you
15th Nov, 2015
reduced everything for just us two and only 2 teaspoons of harrisa, plenty warm enough but need to soak dried apricots first as they were still hard and they are better squidgy and sweet. Super one pan meal. Pearl
8th Jun, 2015
This was ok, but missing something. Definitely need more stock. Served with mango chutney to add a bit more flavour.
26th Jan, 2015
Delicious! Used 1 tsp only of harissa in the cooking - which you could hardly taste - but perfect for kiddies. Added more to my own serving. Also added a few rashers bacon and red pepper. Used 400ml stock which seemed just right.
7th Nov, 2014
I'm confused as to whether this recipe requires you to make up the cous cous with some water and wait to soak in, before adding to the pan? Or is it purely the liquid in the stock that is to soak into th dry cous cous?
2nd Nov, 2014
gorgeous added more harissa, i would defintely recommend
17th Oct, 2014
Really easy to make. I always use chicken thighs and plenty of ginger and garlic. Definitely needs 2-3 tbsp of Harissa. Very tastey.


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