Chicken Couscous


  • 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


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.