Harissa Chicken, Butternut Squash & Couscous One-Pot
This harissa chicken and couscous one-pot is a hearty, flavor-packed dinner with sweet butternut squash, juicy tomatoes, and bright lemon. Everything cooks in one pan, making it an easy weeknight recipe with minimal cleanup and plenty of comforting Mediterranean-inspired flavor.
Servings4 Portions
Prep Time15 Mins
Cook Time45 Mins
Difficulty
Easy
Ingredients
4
- skinless chicken breasts, cut into bite-sized chunks2
- butternut squash, cut into 1 cm chunks1
- red onions, cut into thin wedges2
- canned tomatoes2 can
- cherry tomatoes, halved200 g
- lemons, zested and juiced2
- couscous140 g
- harissa paste2 tbsp
- ground cumin1 tsp
- ground coriander1 tsp
- fresh coriander, roughly chopped1 small bunch
Step-by-Step Instructions
01
Heat a large nonstick casserole or deep frying pan over medium heat. Add the harissa paste, ground cumin, ground coriander, and red onions, then cook for about 10 minutes, stirring often, until the onions soften and become fragrant. Add the chicken pieces and cook for 5 to 10 minutes until lightly browned. Stir in the butternut squash and add a small splash of water if the pan looks dry, then cook for 5 more minutes.
02
Pour in the canned tomatoes and half a can of water, then cover and simmer for 20 to 30 minutes until the squash is tender and the chicken is cooked through. Stir in the lemon zest, lemon juice, cherry tomatoes, and couscous, then season to taste. Turn off the heat, cover the pan, and let it stand for 10 minutes so the couscous absorbs the liquid. Fluff gently with a fork, stir through the chopped coriander, and serve warm.
Chef's Tips
If you prefer a milder dish, reduce the harissa slightly or add a spoonful of yogurt when serving. Chicken thighs can be used instead of chicken breasts for a juicier result. Leftovers keep well in an airtight container in the refrigerator for up to 3 days.
