Recipe Index

Serving count not stated for this recipe, so quantities are shown as written.

Ingredients

• 1 tbsp olive oil
• 1 onion, chopped
• 7 oz chicken breast, cut into chunks
• 1 pinch ground ginger
• 2 tbsp harissa spice paste
• 10 dried apricots, halved
• 7¾ oz canned chickpeas, drained and rinsed
• 7 oz couscous
• 13½ Tbsp hot chicken stock
• 1 handful coriander leaves, roughly chopped
• 1/2 tsp salt

Method

1. Heat the olive oil in a large pan with a lid over medium heat. Add the onion and cook for 4-5 minutes until softened.
2. Add the chicken chunks and cook for 4-5 minutes, turning, until lightly browned on all sides.
3. Stir in the ginger and harissa paste and cook for 1 minute until fragrant.
4. Add the dried apricots and chickpeas, then pour in the hot chicken stock. Bring to a simmer, cover and cook for 5 minutes until the chicken is cooked through.
5. Remove the pan from the heat. Stir in the couscous and salt, cover with the lid and leave to stand for 5 minutes so the couscous absorbs the stock.
6. Fluff the couscous with a fork, stir through the coriander, check the seasoning and serve straight from the pan.

Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).