Follow these steps carefully to ensure your One-Pan Chicken Couscous comes out perfectly cooked and flavorful. The key is layering the flavors in the same pan.

1. Prepare the Chicken: Pat the chicken pieces dry with paper towels; this helps them sear properly. Season generously with salt and black pepper.
2. Sear the Chicken: Heat the olive oil in a large, deep skillet or Dutch oven with a tight-fitting lid over medium-high heat. Once shimmering, add the chicken pieces in a single layer (work in batches if necessary to avoid overcrowding). Sear for 3-4 minutes per side, until nicely browned but not necessarily cooked through. Remove the chicken from the skillet and set aside on a plate. Don’t wipe out the skillet – those browned bits (fond) are packed with flavor!
3. Sauté Aromatics: Reduce the heat to medium. Add the chopped onion to the skillet and cook, stirring occasionally, for about 5 minutes, or until softened and translucent, scraping up any browned bits from the bottom of the pan. Add the minced garlic and cook for another minute until fragrant – be careful not to burn the garlic.
4. Bloom the Spices: Add the ground cumin, ground coriander, turmeric, cayenne pepper (if using), and smoked paprika to the skillet. Stir constantly for about 30-60 seconds. Cooking the spices in the oil before adding liquid helps to “bloom” them, intensifying their flavor and aroma.
5. Cook Vegetables: Add the chopped red bell pepper (and any other quick-cooking vegetables like zucchini or corn, if using) to the skillet. Cook, stirring occasionally, for about 4-5 minutes, until the peppers begin to soften slightly.
6. Deglaze and Simmer: Pour in the chicken broth, scraping the bottom of the pan again to ensure all flavorful bits are incorporated into the liquid. Bring the broth to a simmer.
7. Return Chicken & Add Couscous: Return the seared chicken (and any accumulated juices from the plate) back to the skillet. Stir everything together. Pour the uncooked couscous evenly over the mixture. Do not stir the couscous in vigorously at this stage; just gently push it down so it’s mostly submerged in the liquid.
8. Cook Couscous: Bring the liquid back to a gentle simmer. Once simmering, immediately reduce the heat to low, cover the skillet tightly with the lid, and cook for 10-12 minutes, or until the couscous has absorbed all the liquid and is tender. Avoid lifting the lid during this time, as the steam is crucial for cooking the couscous properly.
9. Rest and Fluff: Remove the skillet from the heat and let it stand, still covered, for 5-10 minutes. This resting period allows the couscous to finish steaming and become perfectly fluffy.
10. Finish and Serve: Uncover the skillet. Squeeze the juice of half a lemon over the dish. Add the chopped fresh parsley. Use a fork to gently fluff the couscous, incorporating the chicken, vegetables, lemon juice, and parsley throughout. Taste and adjust seasoning with more salt, pepper, or lemon juice if needed. Serve immediately, garnished with extra parsley and lemon wedges on the side.