Chicken Couscous
Make Chicken Couscous once and it will go straight into your regular rotation. Prep takes about under an hour, cooking around under an hour, and it serves 4. It sits firmly in the Moroccan tradition, so expect the flavours you would get from a good home kitchen there. Below you will find the full ingredient list, the method, and a few tips we think make the difference.
- Level Medium
Ingredients
- 1 tbsp Olive Oil
- 1 Chopped Onion
- 200 g Chicken Breast
- Chopped Ginger
- 2 Tblsp Harissa Spice
- 10 Dried Apricots
- 220 g Chickpeas
- 200 g Couscous
- 200 ml Chicken Stock
- Handful Coriander
Method
- 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.
- 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.
Tips for the best Chicken Couscous
- Taste as you go. Seasoning at the end is fine, but adjusting halfway through gives a more balanced result.
- Let the chicken come up to room temperature for 15 minutes before cooking so it cooks evenly.
- Do not crowd the pan. Cook in batches if needed so everything browns instead of steaming.
- Read the whole method before you start and measure out the 10 ingredients first — it keeps the pace relaxed once the heat is on.
Variations
- Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
- Swap the chicken for turkey or firm tofu or chickpeas — keep the cooking time similar and check for doneness.
- Spicier version: add a pinch of chilli flakes or a sliced fresh chilli with the aromatics.
Serving ideas
Pairs well with a simple salad and a glass of something cold.
Storage
Best eaten fresh. Leftovers keep covered in the fridge for 2 days; reheat in a hot pan or oven rather than the microwave to bring the crispness back.
Frequently asked questions
Can I make Chicken Couscous ahead of time?
You can prep all the ingredients a day ahead and keep them covered in the fridge, then cook just before serving for the best texture.
Is this Chicken Couscous recipe medium to make?
It is rated medium: 10 ingredients and 2 steps. Follow the order and the tips above and it is very forgiving.
What can I substitute for chopped onion?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Recipe data via TheMealDB — source
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