My Chicken Couscous is an easy one-pan dinner that takes about 30 minutes to make. It is a good alternative to rice or pasta for busy days when you want dinner on the table quickly with very little washing up afterward.
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The couscous is light and fluffy, with tender chicken, vegetables, sun-dried tomatoes, parsley, and a little lemon. It is a simple, fresh dinner that comes together in one pan and is easy to enjoy any night of the week.
It makes four portions, and any leftovers are great for lunch the next day. Serve it as is, or add a simple Tomato Cucumber Feta Cheese Salad and Pickled Cucumbers or marinated olives on the side.
Why You Will Like This Chicken Couscous Recipe
- It is ready in around 30 minutes.
- The couscous cooks in the same pan as the chicken and vegetables, so it picks up plenty of flavor from the stock.
- It uses regular couscous, which cooks quickly once the pan comes off the heat.
- You can prepare the vegetables and chicken earlier in the day to make dinner even quicker.
- Leftovers keep well and are easy to reheat for lunch.
Ingredients You'll Need
Please scroll down to the recipe card below for the full ingredients list with measurements, the complete recipe method, recipe notes, and nutritional information.
- Chicken breast - I use chicken breast for this recipe because it cooks quickly and keeps the dish light. Boneless, skinless chicken thighs would also work well if you prefer a little more flavor.
- Couscous - Use regular fine couscous, usually labeled simply as couscous. Do not use pearl couscous or Israeli couscous, as they need more liquid and a longer cooking time. Regular couscous is made from wheat semolina, so this recipe is not gluten-free.
- Stock - Homemade Chicken Bone Broth gives the couscous a deeper flavor, but store-bought chicken stock works well too. Vegetable stock is also a good option. If you are using a salty stock, reduce the salt to ½ teaspoon at first, then adjust it after fluffing the couscous.
- Onion, Carrot, and Peas - These vegetables add color and make the dish more substantial. You can swap the peas for corn, diced zucchini, chopped green beans, or spinach.
- Sun-dried tomatoes - They add a deeper savory flavor and work very well with the lemon and parsley. Use jarred sun-dried tomatoes packed in oil, then drain them before chopping. Roasted red peppers are the closest substitute.
- Spices - Paprika and cumin add gentle warmth without making the dish spicy. Smoked paprika works well too if you want a slightly deeper flavor. Add a pinch of red pepper flakes or Aleppo pepper if you would like some heat.
How to Make Chicken Couscous
Heat the olive oil in a large (12-inch / 30 cm) skillet or sauté pan with a tight-fitting lid over medium heat. Add the onion, and cook for 4 to 5 minutes, stirring regularly, until the onion starts to soften. Add the garlic and cook for another 30 seconds.
Add the diced carrots and chicken. Cook for 5 to 6 minutes, stirring regularly, until the chicken is lightly golden and the carrots are nearly softened.
Add the frozen peas, sun-dried tomatoes, paprika, cumin, salt, and black pepper. Mix well.
Add the stock, give everything a good stir, and bring it to a boil. Remove the skillet from the heat. Stir in the couscous, then cover the skillet tightly with a lid.
Leave it undisturbed for 10 minutes, while the couscous absorbs the hot stock.
Remove the lid and fluff the couscous gently with a fork. Stir through the chopped parsley and lemon juice, then taste and adjust the seasoning if needed.
Recipe Tips From the Chef
- Use a large skillet or sauté pan (12-inch / 30 cm) with a tight-fitting lid. The couscous needs the trapped steam to cook properly after you remove the pan from the heat.
- Dice the carrot quite small so it has time to soften. Cut the chicken into bite-sized pieces so it cooks through quickly without drying out.
- Use regular fine couscous, not pearl or Israeli couscous. Pearl couscous needs a different amount of liquid and a longer cooking time.
- Do not lift the lid during the 10-minute resting time. Letting the steam escape can leave the couscous undercooked.
- Fluff the couscous gently with a fork once it has rested. This keeps the grains light and separate.
- Add the parsley and lemon juice after fluffing the couscous to keep the flavor fresh.
- This recipe uses 200 g (7 oz) regular fine couscous and 250 ml (8½ fl oz) chicken stock. Check your couscous packet before cooking, as the liquid ratio can vary between brands.
- Add a small splash of chicken stock or water when reheating leftovers, as couscous absorbs liquid while it sits in the refrigerator.
Serving Suggestions
This chicken couscous works well as a full meal on its own. A simple Creamy Cucumber Dill Salad is usually all you need on the side.
Other salads you can serve it with are my Sumac Onions, Coban Salatasi, or Beetroot Salad. Feta cheese, olives, sliced tomatoes, Homemade Greek Yogurt, and warm pita bread also go very well with it.
Storage and Reheating
Let the chicken couscous cool, then transfer it to an airtight container and refrigerate it within 2 hours. It will keep well in the refrigerator for up to 3 days.
You can also freeze it for up to 2 months. Divide the cooled couscous into portions and transfer it to airtight containers or freezer bags. Defrost it overnight in the refrigerator before reheating.
To reheat, add a small splash of chicken stock or water to loosen the couscous. Warm it gently in a skillet over low heat with a lid on, stirring once or twice, until heated through. You can also reheat individual portions in the microwave. Cover the bowl loosely and heat until steaming hot, stirring halfway through if needed.
Reheat only the portion you plan to eat, and avoid reheating leftovers more than once.
Recipe FAQs
You can chop the vegetables, chicken, parsley, and sun-dried tomatoes earlier in the day. Keep them covered in the refrigerator until you are ready to cook.
You can also make the whole dish ahead and reheat it with a small splash of stock or water.
Yes. Use cooked chicken breast, rotisserie chicken, or leftover roast chicken to make this recipe even quicker. Add it with the peas and sun-dried tomatoes, then continue with the stock and couscous. You only need to warm it through, not cook it again.
Yes. This recipe is also good cold or at room temperature, which makes it useful for packed lunches, picnics, or taking to work. Add the parsley and lemon juice just before serving for the freshest flavor.
No. Regular couscous is made from semolina wheat, so it is not suitable for a gluten-free diet. Use a gluten-free couscous alternative or cooked quinoa instead, following the packet instructions for the liquid and cooking time.
Related Recipes
For more delicious chicken one pan meals, why not try:
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I hope you enjoy the process of making this delicious and colourful one-pot Chicken Couscous as much as you enjoy eating it! 🙂
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Chicken Couscous
Ingredients
- 2 medium medium chicken breasts, diced 1 lb / 450 g
- 2 tablespoon olive oil 30 ml
- 1 small onion finely chopped
- 2 cloves garlic finely chopped
- 1 medium carrot, diced small 3½ oz / 100 g
- ½ cup frozen peas 2½ oz / 70 g
- ⅓ cup sun-dried tomatoes, chopped 1¾ oz / 50 g
- ½ teaspoon paprika
- ½ teaspoon ground cumin
- 1 teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 cup chicken stock 250 ml / 8½ fl oz
- 1 cup regular fine couscous 200 g / 7 oz
- 2 tablespoon chopped parsley
- 1 tablespoon lemon juice
Instructions
- Heat the olive oil in a large skillet or sauté pan over medium heat.
- Add the onion and cook for 4 to 5 minutes, stirring regularly, until the onion starts to soften. Stir in the garlic and cook for another 30 seconds.
- Add the diced carrots and chicken. Cook for 5 to 6 minutes, stirring regularly, until the chicken is lightly golden and the carrots are nearly softened.
- Add the frozen peas, sun-dried tomatoes, paprika, cumin, salt, and black pepper, and mix well.
- Add the chicken stock, give it a good stir, and bring the stock to a boil.
- Remove the skillet from the heat. Stir in the couscous, then cover the skillet tightly with a lid.
- Leave it undisturbed for 10 minutes. The couscous will absorb the hot stock and become light and fluffy.
- Remove the lid and fluff the couscous gently with a fork.
- Stir through the chopped parsley and lemon juice, then taste and adjust the seasoning if needed.
- Serve warm with a simple salad, feta cheese, olives, or warm pita bread.
Notes
- Use regular fine couscous for this recipe. Pearl couscous, Israeli couscous, and giant couscous need more liquid and a longer cooking time, so they are not suitable here.
- My couscous packet uses 4 parts couscous to 5 parts liquid. For 1 cup of couscous (200 g), I use 1 cup plus 1 tablespoon of chicken stock (250 ml). Check your own packet before cooking, as liquid ratios can vary between brands.
- Homemade Chicken Bone Broth gives the couscous a deeper flavor, but store-bought chicken stock works well, too. Vegetable stock is a good substitute.
- Use a large skillet or sauté pan with a tight-fitting lid. The couscous cooks in the steam after the pan is removed from the heat.
- Dice the carrot quite small, so it has enough time to soften. Cut the chicken into small bite-sized pieces. If your pieces are larger, cook them a little longer and check that they reach 165°F / 74°C before serving.
- Boneless, skinless chicken thighs can be used instead of chicken breast. They will add a little more richness to the dish.
- You can replace the frozen peas with corn, finely diced zucchini, chopped green beans, bell peppers, or spinach. Add spinach at the end with the parsley, so it only wilts.
- Jarred sun-dried tomatoes packed in oil work best. Drain them well before chopping.
- Stir in the parsley and lemon juice after fluffing the couscous.
- This recipe can be made ahead and kept in the refrigerator for up to 3 days. Add a small splash of stock or water before reheating, as the couscous absorbs liquid as it sits.
- You can freeze portions for up to 2 months. Defrost overnight in the refrigerator, then reheat with a splash of stock or water until hot throughout.
- To double the recipe, use a large, deep skillet or Dutch oven with a well-fitting lid. Double all ingredients, including the chicken stock, and keep the couscous covered for the full 10 minutes before fluffing.
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