Serves 5
Ingredients
1
tbsp olive oil
1
onion, thinly sliced
200g
chicken breasts, diced
good
chunk fresh root ginger
1-2
tbsp harissa paste, plus extra to serve
10
dried apricots
220g
can chickpeas, rinsed and drained
200g
couscous
200ml
hot chicken stock
handful
coriander, chopped, to serve
Method
1.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.
2.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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