One-pan chicken couscous

One-pan chicken couscous

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(108 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


  • 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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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.
npnp's picture
26th Aug, 2014
Well I enjoyed it... But... 1. Used trip the chick 2. Much more stock/water 3. Added carrots celery and courgette 4. Added garlic, salt Still a bit bland but i will do better next time It fed us well with plenty left over
11th Jul, 2014
Tasty, quick and easy recipe. Swapped chicken for Quorn (as I had some in the fridge) and added some spinach at the end. Really nice, satisfying meal under 300 cals.
Saize's picture
17th Jun, 2014
Delicious!! Soon to be making it again.
12th Jun, 2014
Very tasty, quick and easy to make. I made this dish for my husband and I and used a 400g tin of chickpeas. The ratio of stock to couscous needs adjusting. For 2 people I used 100g couscous to 400ml of stock which seemed about right. 2 tablespoons of Harissa paste was perfect, definitely not too spicy. I chopped the ginger instead of grating which worked perfectly. Definitely a recipe I'll be making again and again.
6th Apr, 2014
I halved the ingredients (used 1 small onion) and substituted the chickpeas and apricots for courgettes and red pepper, it was absolutely delicious! I used 3/4 tspn of Harissa and it was just right. Definitely making more next time!
11th Apr, 2014
Agreed about harissa. 1-2 tbsp is mouth burning. Spoilt the dish for me. 1-2 tsp might be better. And as to adding more harissa to serve - Emma who submitted the recipe must be asbestos mouthed


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