Chicken Couscous


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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.

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