Chicken and Couscous

Name: Chicken and Couscous
Prep time: 15 min
Cook time: 20 min
Yield: 4
Cuisine: moroccan

roubashahin.com.au

This Chicken and Couscous is quick, hearty, and full of flavour. A fuss-free one-pan meal that’s ready in 30 minutes—perfect for busy nights!

PREP TIME

15 minutes

COOK TIME

20 minutes

SERVES

About this recipe

Chicken and Couscous is one of those quick, flavour-packed meals I turn to again and again. I love how simple it is to bring together, yet it always feels a little bit special. With tender chicken, fluffy couscous, and a hint of spice from harissa, this dish is full of flavour and texture. The best part? It’s all cooked in one pan, which means less time cleaning up and more time enjoying dinner.

I often make Chicken and Couscous during Ramadan because it’s hearty enough to fill everyone up but still light and easy to digest. It’s ready in under 30 minutes, so it’s a lifesaver on busy weeknights when you want something quick, wholesome, and satisfying.

If you’re a fan of couscous, you’ll know just how versatile it can be. I love pairing it with seafood, and my baked salmon on a bed of fluffy couscous is a dish that feels both light and comforting. For something more traditional, green olives and saffron chicken is a Moroccan-inspired recipe where the chicken is slowly cooked with spices, garlic, preserved lemon, and served over couscous—it’s rich, fragrant, and absolutely delicious. And when I want a showstopping dinner, Moroccan lamb shanks with couscous always hits the mark; the meat falls off the bone, and the couscous soaks up every drop of that beautiful sauce. Each recipe shows couscous in a different way, and this Chicken & Couscous is my quick and easy version that’s a real winner in my kitchen.

Ingredients

3 tablespoons olive oil
1 onion, thinly sliced
3 garlic cloves, crushed
400 grams chicken breast, diced (1.5 cm cubes)
2 tablespoons harissa paste
1⁄2 cup sultanas
1 x 425 gram can chickpeas, rinsed and drained
1 cup couscous
400 ml hot chicken stock (store-bought)
Fresh coriander, for garnish
slivered almonds toasted (optional)

Notes from Rouba

Swap sultanas for raisins or chopped dried apricots if you like a different sweetness.
I prefer chicken breast for a leaner meal, but thighs work well too for extra juiciness.
Always fluff couscous with a fork before serving—it keeps it light and fluffy.
If you like more spice, add extra harissa.

Method

Step 1. Sauté Onion and Garlic, Cook Chicken

Heat the olive oil in a large pan over medium heat. Add the onion and garlic, cooking gently until they soften and release their fragrance. Once the base is ready, stir in the diced chicken and cook, turning often, until the pieces are golden on the outside and fully cooked through.

Step 2. Add Harissa, Sultanas, Chickpeas, and Couscous

Stir the harissa paste through the chicken and onion mixture, coating everything well. Add the sultanas for sweetness and the chickpeas for extra substance, then sprinkle the couscous directly into the pan. Pour over the hot chicken stock, making sure the grains are evenly covered, and gently stir so the flavours blend together.

Step 3. Simmer and Serve

Cover the pan with a lid and reduce the heat to very low. Let the couscous steam for 5–10 minutes, until it has softened and absorbed all the stock. Once ready, remove the lid and fluff the couscous with a fork to separate the grains. Garnish with fresh coriander and toasted slivered almonds

A FEW THINGS YOU’LL WANT TO KNOW

Can I use chicken thighs instead of breast?

Yes, chicken thighs will work beautifully and give the dish extra tenderness.

What if I don’t have harissa paste?

You can use a mild chilli paste with smoked paprika for a different flavour. It won’t be the same.

Do I need to soak the couscous first?

No, the couscous cooks directly in the chicken stock, soaking up all the flavours.

Can I make this ahead of time?

Yes, but couscous can dry out when reheated. Add a splash of hot stock or water before warming it up.

Is this dish freezer-friendly?

It’s best enjoyed fresh, but you can freeze it. Just note the couscous may lose some of its fluffy texture.