A speedy Moroccan-spiced chicken couscous — harissa-coated chicken with sweet apricots and chickpeas, all soaked up by fluffy couscous and scattered with coriander.
- 1 tbsp Olive Oil
- 1 chopped Onion
- 200g Chicken Breast
- pinch Ginger
- 2 tblsp Harissa Spice
- 10 Dried Apricots
- 220g Chickpeas
- 200g Couscous
- 200ml Chicken Stock
- Handful Coriander
Video
Preparation
- Heat the olive oil in a large frying pan and cook the onion for 1–2 minutes until softened. Add the chicken and fry for 7–10 minutes until cooked through and the onions are golden. Grate over the ginger, stir through the harissa to coat, and cook for 1 minute more.
- Tip in the apricots, chickpeas and couscous, pour over the stock, and stir once. Cover with a lid or foil and leave for about 5 minutes until the couscous has absorbed all the stock and is soft.
- Fluff up the couscous with a fork and scatter over the coriander. Serve with extra harissa, if you like.
