Try this harissa chicken broth, then check out our bone broth, vegetable broth, cock-a-leekie soup and Chinese chicken noodle broth.

Recipe tip: Don’t be tempted to use regular couscous – the cooking time is different and you won’t get the same chewy texture.


  • a drizzle vegetable oil
  • 2 large skinless chicken thigh fillets, seasoned
  • 1 onion, sliced
  • 1 bulb fennel, thinly sliced
  • 2 cloves garlic, sliced
  • 2 tbsp rose harissa
  • 200g giant couscous
  • 1 litre chicken stock
  • 200g spring greens, shredded


  • STEP 1

    Heat the oil in a deep, non-stick frying pan over a medium-high heat and fry the chicken thighs for 5-6 minutes on each side until really caramelised and cooked through. Lift out onto a plate, cover and rest until cool enough to handle, then shred.

  • STEP 2

    Meanwhile, in the same pan, reduce the heat and gently cook the onion, fennel and garlic with some seasoning for 10 minutes, until soft. Stir in the harissa and couscous, until all the grains are coated.

  • STEP 3

    Pour in the chicken stock and simmer for 10 minutes, then stir through the greens and shredded chicken, and cook for a further 5 minutes. Season and spoon into bowls.

Discover our best noodle soup and broth recipes here...

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Adam Bush Chef Portrait
Adam BushDeputy food editor

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