Chicken Tagine with Wholemeal Couscous
A dinner for one. Quantities are for a single portion; multiply them to batch cook.
At a glance
- 795 kcal, 67g protein, 113g carbs, 14g fat and 16g fibre per serving (approximate)
- About 35 minutes, preparation and cooking
- Estimated cost £2.31–£3.39 per serving. This is an estimate from representative UK own-brand prices (reviewed 2026-10-05), not a live supermarket price; see how cost estimates work.
Ingredients
- 225g chicken thighs
- 80g wholemeal couscous (dry weight)
- ½ of a standard tin of tomatoes
- 100g chickpeas, drained
- 1 onion
- 2 tsp ras el hanout
- 1 lemon
Method
- Peel and chop onion into even pieces. Drain and rinse chickpeas.
- Heat a large non-stick pan over medium heat and brown the chicken thighs with onion for 5-7 minutes.
- Stir in ras el hanout, then add tomatoes, chickpeas and the juice of the lemon with enough water to cover and simmer gently until tender and thickened.
- Meanwhile, cook the couscous according to its packet instructions, then drain and serve alongside.
Making it ahead
Cool it, get it into the fridge within one to two hours and eat it within two days; freeze portions you will not reach in time. Reheat until steaming hot all the way through. How we handle food safety.
Allergens
Contains, based on the usual UK form of each ingredient: Cereals containing gluten. This is not a label check and is not an allergen-free guarantee; always read the packaging.
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