Chicken Couscous

Ingredients

• 1 tbspolive oil
• 1onion, chopped
• 7 ozchicken breast, diced or cut into strips
• fresh ginger, grated
• 2 tbspharissa, paste or spice blend
• 10dried apricots, roughly chopped
• 8 ozchickpeas, canned, drained and rinsed
• 7 ozcouscous
• 7/8 cupchicken stock, hot
• fresh cilantro, for serving

Method

1. 1

   Heat the olive oil in a large skillet over medium heat and cook the onion for 1–2 minutes, just until it loses its rawness.

2. 2

   Add the chicken and fry for 7–10 minutes, until it is cooked through and the onion has turned golden around it.

3. 3

   Grate the ginger in, stir the harissa through so everything is coated, and cook for one minute more.

4. 4

   Tip in the chopped apricots, the drained chickpeas and the couscous, pour the hot stock over and stir once.

5. 5

   Cover the pan tightly with a lid or foil and leave it off the heat for about 5 minutes, until the couscous has drunk all the stock.

6. 6

   Fork the couscous through to separate the grains, scatter the coriander over and put extra harissa on the table for anyone who wants it.