- 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.