Dinner

Chicken and Couscous One-Pot with Olives and Lemon Recipe

ByBen Miller November 20, 2025November 20, 2025

Introduction

This comforting chicken and couscous one-pot dish brings fragrant spices and tender meat together in a simple, flavorful meal. With juicy chicken thighs simmered in a spiced broth and fluffy couscous, it’s perfect for a cozy dinner any night of the week.

A white pan filled with cooked chicken pieces on top of a bed of yellow couscous mixed with green olives and sprinkled with chopped fresh green herbs. The chicken has a golden brown, slightly crispy skin and is placed evenly across the couscous, which looks fluffy with small grains. The pan rests on a light wooden board, set against a white marbled surface background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 skin on, bone-in chicken thighs
2 tsp turmeric
1 tbsp garam masala
2 tbsp sunflower oil
2 onions, finely sliced
3 garlic cloves, sliced
500ml chicken stock (from a cube is fine)
Large handful whole green olives
Zest and juice of 1 lemon
250g couscous
Small bunch flat-leaf parsley, chopped

Instructions

Step 1: Toss the chicken thighs in half the turmeric, garam masala, and a pinch of salt until completely coated.
Step 2: Heat 1 tablespoon of oil in a large sauté pan with a lid. Fry the chicken, skin-side down, for 10 minutes until golden brown, then turn over and cook for 2 minutes more. Remove the chicken from the pan.
Step 3: Pour the remaining oil into the pan, then fry the onions and garlic for 8 minutes until golden.
Step 4: Stir in the remaining spices and cook for 1 more minute.
Step 5: Pour in the chicken stock and scatter in the olives. Bring to the boil, then reduce the heat and place the chicken skin-side up in the stock.
Step 6: Cover the pan with the lid and simmer gently for 35–40 minutes until the chicken is tender.
Step 7: Boil water in a kettle. Remove the chicken from the pan and keep warm. Take the pan off the heat.
Step 8: Stir the lemon juice and couscous into the saucy onions. Add enough boiling water just to cover the couscous if needed. Replace the lid and leave to stand for 5 minutes until the couscous is cooked.
Step 9: Fluff the couscous and stir through half the parsley and lemon zest.
Step 10: Return the chicken on top of the couscous. Scatter with the remaining parsley and lemon zest before serving.

Tips & Variations

Use whole stone-in olives rather than pitted ones for a richer flavor.
For a punchier taste, add 1 finely chopped preserved Moroccan lemon and stir it into the stock before adding the couscous.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a pan over low heat or in the microwave until warmed through. Couscous may absorb liquid when stored, so add a splash of water or stock when reheating if needed.

How to Serve

A white pan filled with layers of yellow couscous mixed with green olives, topped with several pieces of browned chicken thighs that look crispy and well cooked. There are small bits of green herbs scattered over the top for garnish. The pan is placed on a light beige wooden board, all set on a white marbled surface. The colors are warm, with the yellow couscous contrasting nicely against the dark golden chicken pieces. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless chicken thighs instead?

Yes, boneless thighs will work, but cooking time may be shorter. Adjust accordingly and watch for tenderness.

Is it possible to make this dish vegetarian?

You can substitute the chicken with hearty vegetables like roasted cauliflower or chickpeas and use vegetable stock instead of chicken stock for a vegetarian version.