One Pot Moroccan Chicken Couscous
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Total: 20 mins
This quick and easy Moroccan-inspired one pot simmers chunks of organic chicken breast with sweet cherry tomatoes, aromatic ras al hanut spices and nutty couscous.
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561 kcal
(per portion)
Ingredients you'll need
  • 250g chicken breast mini fillets
  • 1 onion
  • 250g cherry vine tomatoes
  • 2 garlic cloves
  • 1 tbsp ras al hanut
  • 150g wholewheat couscous
  • 150g yogurt
  • A handful of mint, leaves only
From your kitchen
  • 1/2 tbsp olive oil
  • Sea salt
  • Freshly ground pepper
  • 300ml boiling water
You'll need
  • Medium pan with lid
  • Measuring jug
Step by step this way
  • 1.

    Place a medium pan on a medium heat. Add ½ tbsp olive oil and the chicken. Fry for 5-6 mins, turning halfway, till golden brown all over.

  • 2.

    While the chicken fries, peel and finely chop the onion. Halve the cherry tomatoes. Peel and grate or crush the garlic. Fill your kettle and boil it.

  • 3.

    Stir the onion and cherry tomatoes into the chicken. Season with a pinch of salt and pepper. Fry, stirring often, for 5 mins till the onions are glossy and the tomatoes have started to become pulpy.

  • 4.

    Stir the garlic into the chicken with 1 tbsp ras al hanut. Stir in the couscous. Pour in 300ml boiling water, pop a lid on the pan and bring to the boil. Turn the heat down to low and gently simmer for 5-6 mins till the couscous has absorbed all the water.

  • 5.

    Meanwhile, roughly chop the mint leaves.

  • 6.

    Taste the couscous and add a pinch of salt or pepper if you think it needs it. Divide the chicken couscous between 2 warm bowls and serve topped with spoonfuls of the yogurt and the mint leaves.

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