Couscous with Chicken and Vegetables Recipe: Easy One-Pan Meal 2026

Couscous with chicken and vegetables is a one-pan meal that brings together tender chicken, colorful vegetables, and fluffy semolina. It's a popular dish across North Africa, and this version is simple enough for a weeknight but flavorful enough for company.

The vegetables cook down with garlic and onion, then chicken and ras el hanout add depth. Meanwhile, the couscous steams with hot water and a touch of lemon. The two come together in a single skillet for a satisfying meal.

It's also great for meal prep—pack it for lunch and enjoy it warm or cold. The recipe is flexible: swap in other vegetables or use chicken thighs for extra juiciness. Here's how to make it.

Ingredients for Couscous with Chicken and Vegetables

For 4 servings

• 40 ml extra virgin olive oil
• 1 garlic clove
• 1 onion
• 1 green bell pepper
• 1 red bell pepper
• 1 small eggplant
• 1 zucchini
• Salt
• 1 chicken breast (about 250 g)
• 1 teaspoon ras el hanout spice blend
• 200 g couscous (wheat semolina)
• 200 ml water
• A few drops of lemon juice

How to Make Couscous with Chicken and Vegetables Step by Step

1. Sauté the garlic and onion

In a skillet, heat 30 ml of oil and sauté 1 minced garlic clove and 1 onion cut into small pieces over medium heat for 5 minutes.

2. Add the remaining vegetables

While the garlic and onion are sautéing, wash and cut 1 green bell pepper, 1 red bell pepper, 1 small eggplant, and 1 zucchini into regular pieces. Once all the vegetables are cut, add them to the skillet with the sautéed garlic and onion, season with salt to taste, and cook for 15 minutes over medium heat, stirring occasionally to prevent sticking.

3. Add the chicken and spices

Cut 1 chicken breast into bite-sized cubes and add it to the skillet along with 1 teaspoon of ras el hanout and a little more salt.

4. Cook the chicken with the vegetables

Cook the vegetables with the chicken for 15 minutes with the skillet covered to preserve all the juices released by the chicken and vegetables.

5. Prepare the couscous with hot water

To make the couscous, place 200 g of couscous in a bowl and add 200 ml of hot water that has been lightly salted. Cover the bowl and let it rest for 5 minutes.

6. Add oil and lemon juice

After 5 minutes, add 1 teaspoon of extra virgin olive oil and a few drops of lemon juice. To keep the couscous loose, fluff it with a fork.

7. Mix the couscous with the chicken and vegetables

Pour the stewed vegetables with chicken over the couscous and mix everything together before serving.

8. Serve warm or cold

Serve the couscous with chicken and vegetables warm, or cold after it has rested for a few hours in the refrigerator.

Tips for the Best Couscous with Chicken and Vegetables

Customize the vegetables

Feel free to vary the vegetables based on your taste or what you have on hand. You can add carrots, peas, or green beans. The chicken can also be breast or thigh—thigh is juicier.

Adjust the spices

For the seasoning, we used ras el hanout, but you can use curry, cumin, or paprika to your liking.

Keep the couscous fluffy

After adding the hot water, cover the bowl and let it rest for 5 minutes. Then fluff with a fork and add a little olive oil and lemon juice to keep the grains separate.

30 Home Recipes I Keep Coming Back To

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Additional Tasty Recipes to Cook for the Family

After years of trying and tweaking dishes in my own kitchen, I've found that the ones that stick around are simple, built on dependable methods, and full of flavor.

The picks below are the ones I keep circling back to — whether it's a fast solo meal or a spread for friends and family.

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For those steering clear of wheat, my crowd-pleasing Gluten-Free Lasagna Recipe shows that a classic baked pasta can still be rich, cheesy, and deeply satisfying without gluten.

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