Chicken Couscous
A fragrant Moroccan-inspired chicken couscous with warm harissa, apricots and chickpeas—quick, comforting and full of sweet-savory flavors.
Servings
4
Difficulty
Easy
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Ingredients
main
- 1 tbsp olive oil
- 1 pcs (chopped) onion
- 200 g chicken breast
- 0.02 g (pinch) ginger
- 2 tbsp harissa spice
- 10 pcs dried apricots
- 220 g chickpeas
- 200 g couscous
- 200 ml chicken stock
- 1 handful coriander
Directions
- Heat the olive oil in a large frying pan and cook the chopped onion for 1-2 minutes just until softened.
- Add the chicken breast and fry for 7-10 minutes until cooked through and the onions have turned golden.
- Grate over the ginger and stir through the harissa to coat everything, cooking for 1 more minute.
- Tip in the dried apricots, chickpeas and couscous, then pour over the chicken stock and stir once.
- Cover tightly and leave for about 5 minutes until the couscous has soaked up the stock and is soft.
- Fluff up the couscous with a fork and scatter over the coriander to serve; serve with extra harissa if desired.