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.
Serving size
Ingredients
Ingredients
-
240g wholewheat giant couscous (Wheat, Mustard, Soya)(Whole WHEAT Flour (100%))
-
10g chicken stock powder(Chicken Stock Powder(Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil), Cornflour)
- 600g British Free Range chicken thighs
- 1 handful of fresh flat-leaf parsley
- 25g honey
- 2 pepper
- 2 unwaxed lemon
- 2 onion
-
2 tbsp harissa paste(Water, Rapeseed Oil, Red Bell Pepper Flakes, Red Bell Pepper Diced, Garlic Nuggets, Lemon Juice Concentrate, Salt, Smoked Water, Coriander Ground, Cumin Ground, Chillies Crushed, Pepper Black Ground, Paprika Extract, Caraway Ground, Oregano Rubbed, Parsley Rubbed. )
-
4 tsp smoked paprika & oregano blend(smoked paprika, oregano)
- 150g peas
- 40g mixed salad leaves
- 3 garlic clove
Allergens
Contains:
Wheat
May Contain:
Mustard, Soya
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 134Kcal | 629Kcal |
| 559kJ | 2630kJ | |
| Fat | 4.6g | 22g |
| of which saturates | 1.2g | 5.4g |
| Carbohydrates | 14g | 66g |
| of which sugars | 3.5g | 17g |
| Protein | 9.8g | 46g |
| Salt | 0.21g | 0.97g |
| Fibre | 2.9g | 14g |
High protein
1/3 daily fibre
New
8 plants
Low sat fat
Family-friendly
One-pot Chicken Paella with Wholewheat Giant Couscous & Peas
This one-pot paella will be a guaranteed hit with the whole family. Starring tender British free-range chicken thighs, coated in sticky honey and infused with warm harissa. Place on top of fluffy wholewheat giant couscous, studded with bright peas, and finished with a squeeze of lemon juice and a sprinkle of parsley. A crowd-pleasing recipe, perfect for busy weeknights.
Cooking Instructions
Cooking Instructions
Before you start
- Pull out a large lidded frying pan & a measuring jug
Get started
- Halve 1 lemon, quarter the other. Thinly slice the peppers and garlic. Roughly dice the onions
- Heat the large frying pan with 1 tsp olive oil on high heat. Once hot, add the chicken then cook for 4 mins. Flip then add the honey and half the paprika & oregano blend. Cook for a further 4 mins, then remove from the pan and set aside
Build the flavour
- Reheat the frying pan with 2 tsp olive oil on high heat. Once hot, add the pepper and onion and cook for 4-5 mins, until softened
- Add the garlic and remaining paprika & oregano blend and cook for 2-3 mins, then stir in the couscous, stock powder and 700ml hot water. Bring to the boil, season generously with salt and pepper then cover with the lid and simmer for 20-22 mins, until the couscous is tender and the chicken is cooked through
Last bits
- Roughly chop the parsley
- Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear
- Once cooked, stir the peas, half parsley (feel free to leave it our for the kids) and the juice from a lemon through the couscous and season with salt and pepper. Cook for a final 1-2 mins
Plate up
- Serve the chicken and couscous into bowls. Drizzle the harissa over the chicken (add less for less heat). Serve the salad leaves alongside, dressed with a squeeze of lemon juice. Garnish with remaining parsley (for those who'd like it) and the remaining lemon wedges
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