Spicy Chicken with Chickpea Couscous

This colourful supper is cooked in one pot. Roasting the chicken and cherry tomatoes quickly in a hot oven gives the whole dish a fantastic juicy flavour.

  • Low Fat


  • 400g pack Waitrose Chicken Breast Chunks
  • 1 red onion, sliced
  • 250g cherry tomatoes, halved
  • 410g can chickpeas, drained
  • 2 tsp Waitrose Cooks’ Ingredients Crushed Chilli
  • 1 tbsp olive oil
  • 2 Kallo Chicken Stock Cubes
  • 400g Waitrose Wholesome Couscous
  • Grated zest and juice of 1 lemon
  • 20g pack fresh flat-leaf parsley, leaves roughly chopped


  1. Preheat the oven to 200°C, gas mark 6. In a large roasting tin, mix the chicken pieces, red onion, cherry tomatoes and chickpeas with the chilli and olive oil. Season and roast for about 10 minutes.
  2. Make up the stock with 600ml boiling water. Stir the couscous into the roasting tin followed by the stock, lemon zest and juice. Return to the oven for 15-18 minutes until the stock has been absorbed, the chicken is thoroughly cooked and there is no pink meat.
  3. Stir the parsley through, using a fork to lightly separate the couscous. Serve with a rocket and watercress salad.

Cook's tips

For a vegetarian version, use diced butternut squash or sweet potato in place of the chicken, and replace the chicken stock with vegetable stock. For a different flavour, add harissa paste instead of the crushed chilli.

Drinks recommendation

A Sauvignon Blanc will be ideal with this dish .

  • Preparation time: 10 minutes
  • Cooking time: 25 minutes to 30 minutes
  • Total time: 35 minutes to 45 minutes 45 minutes

Serves: 4

Nutritional Info

Typical values per serving:

Energy 2811.648kJ
Fat 8.9g
Saturated Fat 1.7g
Sugars 7.7g
Salt 1.8g

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4 stars

Average user rating Based on 117 ratings

This recipe was first published in Tue Apr 01 01:00:00 BST 2008.