One-Pan Moroccan Chicken Couscous

This One-Pan Moroccan Chicken & Vegetable Couscous is a brilliant midweek dinner: juicy, bite-sized chicken thighs seared with cumin, paprika, turmeric and a whisper of cinnamon, then tumbled with onion, carrot, red pepper and chickpeas. Instant couscous steams in hot stock right in the same pan, soaking up every last bit of flavour. It’s budget-friendly, speedy, and made for minimal washing-up. Add a squeeze of lemon and a shower of parsley and you’re done.

Serves: 2–3 Prep: 10 mins • Cook: 15 mins • Total: ~25 mins

Ingredients

• 250 g boneless, skinless chicken thighs, cut into bite-sized pieces

• 1 tbsp olive oil

• 1 small onion, finely chopped

• 2 garlic cloves, minced

• 1 small carrot, diced

• ½ red bell pepper, diced

• 1 tsp ground cumin

• ½ tsp smoked paprika

• ¼ tsp ground turmeric

• Pinch cinnamon

• Salt & pepper to taste

• 150 g couscous

• 300 ml hot chicken stock

• 50 g canned chickpeas, drained

• 1 tbsp chopped parsley (or coriander)

Instructions

Season & sear the chicken

In a bowl, toss chicken with cumin, paprika, turmeric, cinnamon, salt and pepper. Heat the olive oil in a large pan over medium-high heat. Sear the chicken for 3–4 minutes, turning once, until golden. Transfer to a plate (it will finish cooking later).

Sauté the veg

In the same pan, add the onion, carrot and red pepper with a small pinch of salt. Cook over medium heat for 4 minutes until softened. Stir in the garlic and cook 30 seconds until fragrant, scraping up any browned bits.

Build & rest

Return the chicken (and juices) to the pan. Pour in the hot stock and bring to a brief simmer. Stir through the couscous and chickpeas, ensuring the couscous is submerged. Cover, turn off the heat, and leave to steam for 5 minutes.

Fluff & finish

Uncover and fluff the couscous with a fork, folding the chicken and veg evenly through. Taste and adjust salt and pepper. Scatter with parsley (or coriander) and finish with a squeeze of lemon and a drizzle of olive oil if you like. Serve hot.

Tips & Tricks

✅ Even dice = even cook: Keep carrot and pepper in small, similar pieces so they soften in the short sauté time.

✅ Golden first, tender later: Sear the chicken hot for flavour, then finish it gently as the couscous steams.

✅ Stock strength matters: Use a tasty stock (or add a pinch of salt) so the couscous isn’t bland.

✅ Bright finish: A squeeze of lemon lifts the spices; add zest for extra perfume.

✅ Make it your own: Stir in a handful of raisins or chopped apricots for sweetness, or a spoon of harissa for heat.

✅ Veg swaps: Courgette, peas or spinach can go in (spinach wilts in the final minute).

✅ Meal prep friendly: Cools and reheats well—add a splash of water when warming to re-fluff the couscous.

✅ Lean option: Swap thighs for chicken breast (reduce the sear to avoid drying) or go vegetarian with extra chickpeas.

✅ Crispy top twist: For a crowd, tip into a dish, add a handful of almonds and bake 5 minutes to toast.