Go Back
+ servings
One-pan chicken with pearl couscous

One pan chicken with pearl couscous

Packed full of flavour and goodness and only one dish to wash up. I do love a one-pot dinner! x
No ratings yet
Print Pin
Course: Main Course
Cuisine: Middle Eastern
Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 4
Calories: 554kcal
Author: Nellie Kerrison | Relish Mama


  • Oven proof frying pan
  • Oven
  • Cooking spoon
  • Chopping board


  • 50 ml olive oil
  • 4 chicken breasts halved horizontally
  • Sea salt
  • Freshly cracked black pepper
  • 2 sprigs rosemary roughly chopped
  • 1 brown onion thinly sliced
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • 1 tablespoon sherry vinegar
  • 100 ml white wine
  • 100 g pearl couscous
  • 250 ml chicken stock
  • ¼ bunch flat-leaf parsley or tarragon, leaves picked, washed and roughly chopped, plus extra to serve
  • 250 g cherry tomatoes halved
  • 1 lemon zested and juiced
  • To Serve
  • Minty or tahini yoghurt see notes


  • Preheat oven to 180°C.
  • Heat the oil over medium heat in a large, heavy-based pan that is also ovenproof. Season the chicken with salt and pepper and rub in the rosemary.
  • Cook the chicken for a couple of minutes on each side and transfer to a plate.
  • Add a little more oil to the pan, if needed. Add the onion and cook, stirring, for 5 minutes.
  • Add the spices and stir for a further 2 minutes, ensuring they do not burn.
  • Add the vinegar and wine and allow to cook for a minute or two.
  • Add the couscous, stock and parsley and stir gently to combine.
  • Place chicken neatly in the same pan, along with any pan juices. Scatter over the tomatoes. Place a lid on the pan or cover with a double sheet of foil. Transfer to the oven and cook for 12–15 minutes.
  • Allow to rest for a few minutes before finishing with lemon zest and additional parsley.
  • Serve in the same pan accompanied by minty or tahini yoghurt.


Lovely served with plain or Greek yoghurt. Feel free to infuse the yoghurt with a little lemon & fresh mint or alternatively some lemon & tahini. 


Calories: 554kcal | Carbohydrates: 33g | Protein: 55g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 147mg | Sodium: 368mg | Potassium: 1254mg | Fiber: 4g | Sugar: 6g | Vitamin A: 402IU | Vitamin C: 36mg | Calcium: 63mg | Iron: 3mg