A Simple, Satisfying Chicken Couscous

Some of the best meals aren't found in fancy restaurants, but in the quiet hum of a home kitchen. This chicken couscous is one of those recipes for me. It’s not fussy or complicated. It’s the kind of dish you throw together on a weeknight when you want something truly nourishing without a lot of cleanup. It’s a warm, spiced hug in a bowl, and I hope it finds a place in your regular rotation like it has in mine.

What You'll Need

This recipe is wonderfully adaptable, so don't worry if you're missing an ingredient or two. The beauty is in its simplicity.

• A good glug of olive oil
• 1 large onion, finely chopped
• 2 chicken breasts, diced into bite-sized pieces
• A thumb-sized piece of fresh ginger
• 1-2 tablespoons of harissa paste (adjust to your heat preference!)
• A handful of dried apricots, roughly chopped
• 1 can of chickpeas, drained and rinsed
• 1 cup of couscous
• 1 cup of chicken or vegetable stock
• A small bunch of fresh coriander, chopped

Putting It All Together

There’s something almost therapeutic about the process of building this dish. It comes together in one pan, layer by layer, each step adding a new depth of flavor.

• First, warm the olive oil in a large frying pan over a medium heat. Add your chopped onion and cook it for just a minute or two until it becomes soft and translucent. There’s no need to rush this; letting the onion soften properly is the first step to a great base flavor.
• Add the diced chicken and fry it with the onion for about 7-10 minutes. You’re waiting for the chicken to cook through completely and for the onions to take on a lovely golden color.
• Now, for the flavor boost! Grate your ginger directly over the pan—it’s the easiest way to get all that fragrant juice. Add the harissa and stir everything well so the chicken and onions are fully coated in that beautiful red paste. Let it cook for just another minute until it smells incredible.
• Tip in the apricots, chickpeas, and couscous. Give it one quick stir to combine everything, then carefully pour over the stock. Here’s the magic part: cover the pan tightly with a lid or a layer of foil. Please don’t peek! Let it sit off the heat for about 5 minutes. The couscous will quietly soak up all that flavorful stock and become perfectly tender.

The Finishing Touch

After five minutes, remove the lid. It might not look like much at first, but take a fork and fluff it all up. You’ll see the grains of couscous separate, the chickpeas and apricots peek through, and the steam will release the most wonderful aroma. Scatter over the fresh cor