One-pot chicken couscous







Cook Time

15-20 Min


  • 900g/2lb boneless, skinless chicken breasts, cut into 2.5cm/1in chunks
  • 50ml/2fl oz olive oil
  • 4 large carrots, peeled and sliced
  • 2 onions, diced
  • 3 garlic cloves, crushed
  • 500g/1lb 2oz canned chicken soup
  • 250g/9oz couscous
  • 2 teaspoons Tabasco sauce
  • 1⁄2 teaspoon salt
  • 200g/7oz raisins
  • 200g/7oz slivered almonds, toasted
  • 50g/2oz fresh parsley, chopped
  • In a large frying pan over a medium-high heat, cook the chicken in the oil until well browned on all sides. Using a slotted spoon, remove the chicken to a plate.
  • Reduce the heat to medium.
  • In the remaining drippings, cook the carrots and onion for 5 minutes. Add the garlic and cook for a further 2 minutes, stirring frequently.
  • Add the soup, Tabasco sauce, salt and chicken. Bring to the boil, then reduce the heat to low, cover and simmer for 5 minutes. Stir in the raisins, almonds and parsley. Heat through, and serve immediately.
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