Ingredients — tap any to shop it
- Olive Oil 1 tbsp
- Onion 1 chopped
- Chicken Breast 200g
- Ginger pinch
- Harissa Spice 2 tblsp
- Dried Apricots 10
- Chickpeas 220g
- Couscous 200g
- Chicken Stock 200ml
- Coriander Handful
Method
Heat the olive oil in a large frying pan and cook the onion for 1-2 mins just until softened. Add the chicken and fry for 7-10 mins until cooked through and the onions have turned golden. Grate over the ginger, stir through the harissa to coat everything and cook for 1 min more.
Tip in the apricots, chickpeas and couscous, then pour over the stock and stir once. Cover with a lid or tightly cover the pan with foil and leave for about 5 mins until the couscous has soaked up all the stock and is soft. Fluff up the couscous with a fork and scatter over the coriander to serve. Serve with extra harissa, if you like.