Chicken Couscous
A hearty Moroccan chicken built around chicken breast, harissa spice and dried apricots — roughly 60 minutes start to finish, and rated medium to make. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 7 steps.
You'll mainly reach for frying pan / skillet and pan. At medium difficulty across 7 steps, it's manageable with a little attention.
What you'll need
Shopping list (6)
Pantry staples (you likely have these)
Diet: contains meat, based on every ingredient listed below.
Contains: Gluten
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Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- 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.
You'll use: Frying pan / skillet · Pan
Watch how it's made
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What to serve with Chicken Couscous
- Lamb tomato and sweet spices Lamb
- Spicy North African Potato Salad Vegetarian
- Lamb Tagine Lamb
- Tahini Lentils Vegetarian
Tips & common questions
How long does Chicken Couscous take to make?
About 60 minutes from start to finish — an estimate based on the 7 steps and 10 ingredients. Times vary with your kitchen and how much prep you do ahead.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Structured source recipe — not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Recipe data for Chicken Couscous via TheMealDB (open database). ▶ Video. Original source. Consomee adds the scaler, ingredient tools, timing and structure — how we source recipes.