• 1 tbsp olive oil
  • 1 onion, thinly sliced
  • 200 g chicken breast, diced
  • chunk of fresh ginger, grated
  • 1-2 tbsp harissa paste, or more if prefer spicier
  • 10 dried apricots, optional for a more Moroccan taste
  • 240 g can chickpeas, rinsed and drained
  • 200 g couscous
  • 200 ml chicken stock
  • a handful of fresh coriander, chopped, to serve


Portion: 4
Preparation: 5 minutes slicing and dicing
Cooking time: 15-20 minutes

  1. Heat the olive oil in a large frying pan and fry the onion for 1-2 minutes, just until softened.
  2. Add the chicken and fry for another 8-10 minutes until cooked through.
  3. Grate over the ginger and stir in the harissa well, then cook for 1 minute.
  4. Tip in the chickpeas, couscous (and apricots if using) and pour over the stock.
  5. Cover and leave for at least 5 minutes until the couscous has soaked up all the liquid.
  6. To serve, fluff the couscous with a fork and scatter over the coriander.
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