This one-pot chicken and couscous with feta is a an easy one pan meal, bursting with flavour!
The chicken is fried in the pan, then the couscous added later (with stock) to absorb that lovely chicken flavour. All topped off with lots of pomegranate and crumbled feta, plus some chunky pieces of juicy ripe tomato.
A brilliant feel-good dinner!
One pot meals are the THE BEST! Simple, easy and oh yes - less washing up!
This chicken and couscous one pot has everything:
- Tender chicken
- Creamy feta
- Sweet and juicy pomegranate
- Couscous packed with loads of flavour
- Extra veg! We're talking onion, peppers, spring onions, and tomatoes
📋 What do we need?
Couscous - you can use regular or wholewheat couscous. We're using quite a lot (50g of dry couscous per serving) to make this a filling dinner.
Chicken thighs - I'm using bone-in, skin on chicken thighs. You can replace like-for-like with chicken drumsticks, boneless and/or skinless chicken thighs.
You could also use chicken breast, but I would recommend using 1 chicken breast per serving.
📺 Watch how to make it
Full recipe with detailed steps in the recipe card at the end of this post.
👩🍳PRO TIP Any leftovers from this recipe taste great, served cold the next day (simply cool, cover and refrigerate until the next day). Add some pea shoots or baby spinach for an extra nutritious lunch!
The couscous, mixed with those spices and chicken stock is super flavourful. And when all of those toppings are added? It's like a taste explosion!!
🍲 More fantastic One-Pot recipes
Let me know if you make it. I LOVE seeing your comments!
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One-Pot Chicken and Couscous with Feta
- 1 tablespoon vegetable oil
- 8 bone-in chicken thighs
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 large onion - peeled and chopped
- 3 cloves garlic - peeled and minced
- 1 teaspoon cumin
- ½ teaspoon paprika
- ½ tsp celery salt
- 420 ml (1+¾ cups) hot chicken stock - (hot water plus 2 stock cubes is fine)
- zest and juice of 1 lemon
- 1 red pepper - deseeded and finely chopped
- 1 green pepper - deseeded and finely chopped
- 200 g (1 cup) wholewheat or regular couscous
- 100 g (3.5oz) feta cheese – crumbled
- seeds from half a pomegranate
- small bunch spring onions - chopped
- 2 large tomatoes - roughly chopped
- Heat the oil in a large frying pan or cast iron pot.
- Season the chicken pieces with the salt and pepper, then place in the hot pan and brown the meat all over on a high heat (about 6-7 minutes).
- Turn the heat down to medium, move the chicken to one side, and add the onion to the pan. Cook for 3-4 minutes, stirring occasionally until the onion starts to soften.
- Add the garlic, cumin, paprika and celery salt and stir into the onions.
- Pour in the hot stock and bring to the boil, place a lid or some foil on the pan and simmer for 10 minutes.
- Take the lid off and take out the largest piece of chicken, make a cut into the fattest piece of the meat and check it's no longer pink inside. If it's still pink cook for a further 5 minutes and check again. Once cooked through, remove the chicken from the pan and place on a plate.
- Pour half the lemon juice into the pan, add the chopped peppers, then pour in the couscous.
- Give everything a stir, and make sure the couscous is submerged and evenly distributed.
- Nestle the chicken into the couscous, then place the lid or foil back on and turn the heat down to very low. Cook for 5 minutes, then turn off the heat.
- Take off the lid and fluff up the couscous with a fork.
- Sprinkle on the crumbled feta, lemon zest, pomegranate seeds, chopped spring onions and tomato slices, then serve with the remaining lemon juice for drizzling.
This post was first published in April 2016. Updated October 2021 with new photos, video and a couple of small recipe tweaks.
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