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
Ingredients
- 1 tbsp vegetable oil
- 8 bone-in chicken thighs
- ½ tsp salt
- ½ tsp black pepper
- 1 large onion peeled and chopped
- 3 cloves garlic peeled and minced
- 1 tsp cumin
- ½ tsp paprika
- ½ tsp celery salt
- 420 ml (1 3/4 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 (3.5 oz) feta cheese crumbled
- seeds from half a pomegranate
- small bunch spring onions chopped
- 2 large tomatoes roughly chopped
Instructions
- Heat the oil in a large frying pan or cast iron pot.1 tbsp vegetable oil
- 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).8 bone-in chicken thighs, ½ tsp salt, ½ tsp black pepper
- 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.1 large onion
- Add the garlic, cumin, paprika, and celery salt and stir into the onions.3 cloves garlic, 1 tsp cumin, 1/2 tsp paprika, ½ tsp celery salt
- Pour in the hot stock and bring to the boil, place a lid or some foil on the pan and simmer for 10 minutes.420 ml (1 3/4 cups) hot chicken stock
- 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.zest and juice of 1 lemon, 1 red pepper, 200 g (1 cup) wholewheat or regular couscous, 1 green pepper
- 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.100 g (3.5 oz) feta cheese, seeds from half a pomegranate, small bunch spring onions, 2 large tomatoes
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was first published in April 2016. Updated October 2021 with new photos, video and a couple of small recipe tweaks.
Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.
I liked the flavours but I don’t think 10 minutes to cook the chicken and 5 mins for cous cous was enough. I followed the recipe and the chicken was cooked but pretty tough. Cous cous had a crunch. Recommend to cook both for another 5 mins each. Otherwise good flavours, tasty dish.
I keep looking for the video but is there one?
We’ve just had this for supper, and it was delicious, such a refreshing taste with the lemon and pomegranate seeds. I bet it would taste as good cold, but there was none left!! 😁 a good sign in this house. I used chopped chicken breasts as that’s what I had at hand, and it didn’t dry out at all