Chicken Couscous Recipe With Peppers, Garlic + Chilli (One-Pot Meal)

A flavour-packed, one-pot dish with tender chicken, chilli, and fluffy couscous. This easy meal is perfect for a quick dinner or meal prep for work day lunches.

What You Need: Ingredients

Full recipe with detailed steps in the recipe card can be found at the end of this post.

Olive oil – Use garlic-infused olive oil for extra flavour.
Chicken breast, diced – Alternatively swap for boneless chicken thighs.
Garlic, minced – Use fresh for the best flavour or substitute with garlic paste or frozen chopped garlic.
Red chilli, finely chopped – Adjust for spice level or replace with chilli flakes.
Red and yellow peppers, diced – Use any bell peppers or swap for courgette or mushrooms.
Cherry tomatoes – Adds sweetness, or replace with sun-dried tomatoes for a deeper flavour.
Smoked paprika – Regular paprika works, but smoked adds a rich, warm depth.
Ground cumin
Dried oregano – Swap with thyme or mixed herbs for a variation.
Black pepper – Freshly ground for the best flavour.
Chicken stock – Alternatively use vegetable stock.
Couscous – Wholewheat couscous, quinoa, bulgur wheat, or orzo can be used as an alternative.
Fresh parsley or coriander (optional) – A fresh, vibrant garnish to enhance the dish.

How To Make Chicken Cous Cous In One-Pot

You can use any deep sided sauté pan. I used a Ninja ZeroStick 30cm sauté pan, we recently switched to an induction hob which has meant replacing some pans.

Side note: I’m testing out some different brands before we invest in a full set of pans – but so far so good with this one.

I bought mine directly from Ninja Kitchen but they are also available on Amazon.

Start by sautéing the chicken by heating the olive oil in a deep sauté pan over medium heat. Add the diced chicken and cook until lightly browned.

Add the garlic & vegetables by stirring in half the garlic and cook for a minute, then add the tomatoes, peppers, chilli, and spices. Cook for a few more minutes until softened.

Pour in the chicken stock, stir well, and bring to a boil. Reduce heat to a simmer, cover, and cook for 10 minutes, stirring occasionally.

Turn off the heat and stir in the remaining garlic for an extra punch of flavour.

Stir in the couscous, cover, and let it sit for 5-7 minutes to absorb the liquid.

Fluff the couscous with a fork, stir in chopped parsley or coriander, and adjust seasoning if needed.

Tips

• Try not to overcook the chicken, it will continue cooking as the dish simmers.
• Let the couscous sit undisturbed, this ensures even absorption for a light, fluffy texture.
• For extra spice, add a pinch of chilli flakes or drizzle with hot sauce.

Serving Suggestions & Variations

• Serve warm as a main meal or cold as a couscous salad.
• Pair with a side of Greek yoghurt or tzatziki for a cooling contrast.
• Make it vegetarian – Swap the chicken for chickpeas or halloumi.
• Add more greens – Stir in spinach or kale at the end for extra nutrients.

Storage & Reheating

• Fridge: Store in an airtight container for up to 3 days.
• Freezer: Can be frozen for up to 3 months. Defrost overnight in the fridge before reheating.
• Reheating: Warm on the stovetop with a splash of stock, or microwave for 2 minutes, stirring halfway.
• Eating Cold: This dish is delicious cold and makes an ideal lunchbox meal.

I saved the extra in my lunch box for the next day (it can be eaten cold).

Chicken Cous Cous FAQS

Have you tried this recipe? Let us know in the comments below! Don’t forget to rate the recipe and tag us on social media with your creations. Looking for more easy one-pot meals? Check out:

Enjoy your Garlic Chilli Chicken & Couscous! 🍽️🔥

Are you looking for more one pot meals? Check out my Creamy Cajun Chicken and Pasta recipe, it’s delicious!