The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
One-pot hunter’s chicken & giant couscous
Love hunter’s chicken? We’ve taken it up a level in this luscious one-pot inspired by Italian fregola. Chicken, smoky bacon, peppers and garlic are simmered in a paprika-spiced tomato sauce, with giant couscous turning it into a fuss-free, filling weeknight feast. Finished with a scattering of parsley, it’s a one-pot wonder!
SWK: Source of fibre
SWK: High protein
Plants 5
one pot
Serving size
Ingredients
- 1 chicken stock cube (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 2 onion
- 2 pepper
- 6 garlic clove
- 100g smoked bacon (pork, water, salt, brown sugar, dextrose powder, sodium ascorbate, potassium nitrate, sodium nitrite)
- 600g diced chicken breast
- 2 tbsp smoked paprika
- 2 tbsp sun-dried tomato paste (Water, Sun Dried Tomato (Sun dried tomatoes, Salt), Tomato Paste, White Wine Vinegar 12%, Salt, Ground Oregano, Citric Acid, Ascorbic Acid)
- 2 x 15ml Henderson's Relish (Water, Spirit Vinegar, Sugar, Colour – Caramel E150a, Sugar Syrup, Salt, Tamarinds, Acetic Acid, Cayenne Pepper, Cloves, Garlic Oil, Tragacanth Gum E413)
- 240g wholewheat giant couscous (Wheat, Mustard, Soya) (Whole WHEAT Flour (100%))
- 400g passata (tomatoes, salt, citric acid)
- 1 handful of fresh flat-leaf parsley
Nutritional Information
Calories: 511
Protein: 55g
Carbs: 62g
Fat: 5.4g
Ingredients
- 1 chicken stock cube (use half) (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 1 onion
- 1 pepper
- 3 garlic clove
- 1 x 15ml Henderson's Relish (Water, Spirit Vinegar, Sugar, Colour – Caramel E150a, Sugar Syrup, Salt, Tamarinds, Acetic Acid, Cayenne Pepper, Cloves, Garlic Oil, Tragacanth Gum E413)
- 200g passata (tomatoes, salt, citric acid)
- 50g smoked bacon (pork, water, salt, brown sugar, dextrose powder, sodium ascorbate, potassium nitrate, sodium nitrite)
- 300g diced chicken breast
- 1 tbsp smoked paprika
- 1 tbsp sun-dried tomato paste (Water, Sun Dried Tomato (Sun dried tomatoes, Salt), Tomato Paste, White Wine Vinegar 12%, Salt, Ground Oregano, Citric Acid, Ascorbic Acid)
- 120g wholewheat giant couscous (Wheat, Mustard, Soya) (Whole WHEAT Flour (100%))
- 1 handful of fresh flat-leaf parsley
Nutritional Information
Calories: 512
Protein: 55g
Carbs: 62g
Fat: 5.4g
One-pot hunter’s chicken & giant couscous
Love hunter’s chicken? We’ve taken it up a level in this luscious one-pot inspired by Italian fregola. Chicken, smoky bacon, peppers and garlic are simmered in a paprika-spiced tomato sauce, with giant couscous turning it into a fuss-free, filling weeknight feast. Finished with a scattering of parsley, it’s a one-pot wonder!
Cook time:
30 mins
Cuisine:
Italian
Food group:
Poultry
Allergens: Wheat
Cooking Instructions
Start your prep
- Dissolve half the stock cube in 600ml boiled water (use all the stock and 950ml water for 4 portions).
- Peel and finely dice the onions. Deseed the peppers and dice into 2cm squares, then peel and crush the garlic.
Chop, chop!
- Trim any visible fat from the bacon and roughly chop.
Stir things up
- Spritz a large non-stick frying pan with cooking spray and put it over a medium-high heat. Fry the onions, peppers, bacon and chicken for 5 mins, until the chicken is browned all over.
- Add the garlic and paprika and cook for 2 mins, then stir in the tomato paste, Hendersonʼs Relish, couscous and passata.
Simmer your dinner
- Pour in the stock and simmer for 10-12 mins (12-14 mins for 4 portions), until the couscous is soft and loosely coated by the liquid.
Herb & serve
- Finely chop the parsley and stir half through the couscous.
- Sprinkle over the remaining parsley and serve.