Dinner

Chicken and Couscous One-Pot with Olives and Lemon Recipe

BySophie Carsel November 21, 2025November 21, 2025

Introduction

This Chicken & Couscous One-Pot dish is a flavorful, comforting meal that’s easy to prepare. Combining tender, spiced chicken thighs with fluffy couscous and vibrant olives, it’s perfect for busy weeknights or casual dinner gatherings.

A large white round pan filled with several pieces of golden-brown roasted chicken on top of a bed of bright yellow couscous mixed with green olives and fresh green herbs. The chicken pieces are crispy and well-seasoned, placed evenly in the pan with the couscous spread around them. The pan rests on a pale wooden board, all set on a white marbled surface. The texture of the chicken is crunchy while the couscous looks fluffy and moist. 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 with half of the turmeric, garam masala, and a pinch of salt until fully coated.
Step 2: Heat 1 tablespoon of sunflower oil in a large sauté pan with a lid. Fry the chicken, skin-side down, for 10 minutes until golden brown. Turn the chicken over and cook for another 2 minutes, then remove from the pan and set aside.
Step 3: Pour the remaining oil into the pan. Add the sliced onions and garlic, frying for 8 minutes until golden and softened.
Step 4: Stir in the remaining turmeric and garam masala, cooking for an additional minute.
Step 5: Pour in the chicken stock and scatter in the olives. Bring to a boil, then reduce the heat and place the chicken thighs skin-side up into the stock.
Step 6: Cover the pan with a lid and simmer gently for 35-40 minutes, until the chicken is tender.
Step 7: Boil some water separately. Remove the chicken from the pan and keep warm on a plate. Take the pan off the heat.
Step 8: Stir the lemon juice and couscous into the onion and olive mixture. Add enough boiling water to just cover the couscous if needed, then cover the pan and let it stand for 5 minutes until the couscous is cooked.
Step 9: Fluff the couscous with a fork, then stir through half the chopped parsley and the lemon zest.
Step 10: Return the chicken to the pan, placing it on top of the couscous. Scatter the remaining parsley and lemon zest over before serving.

Tips & Variations

Whole stone-in olives have a better flavor than pitted ones, enhancing the dish.
For a punchier flavor, add 1 finely chopped preserved Moroccan lemon and stir it into the stock before adding the couscous.
Feel free to use chicken breasts if you prefer leaner meat, but reduce cooking time accordingly.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered pan over low heat or in a microwave until warmed through. Adding a splash of water when reheating helps keep the couscous moist.

How to Serve

A large white pot filled with a colorful dish showing several pieces of browned chicken layered on top of a bed of bright yellow couscous mixed with green herbs and olives. The chicken pieces have a crispy texture and a golden-brown color. The couscous looks fluffy with small grains, and the herbs add scattered green spots throughout the dish. The pot is sitting on a light wooden board placed on a white marbled surface. 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 chicken thighs can be used, but reduce the cooking time to avoid overcooking since they cook faster without bones.

Is it possible to make this dish vegetarian?

To make a vegetarian version, substitute the chicken with hearty vegetables like eggplant or chickpeas and use vegetable stock instead of chicken stock.