Step 1 of 5
Chicken Couscous
Heat the olive oil in a large frying pan over medium heat. Add the onion and cook for 1–2 minutes until just softened.
Step 2
Cover the pan tightly with a lid or foil and leave for about 5 minutes until the couscous has absorbed all the stock and is soft.
Step 3
Add the chicken and fry for 7–10 minutes until cooked through and the onions have turned golden. Grate over the ginger, stir through the harissa to coat everything, and cook for 1 minute more.
Step 4
Tip in the apricots, chickpeas, and couscous. Pour over the hot stock and stir once to combine.
Step 5
Fluff up the couscous with a fork and scatter over the fresh coriander. Serve with extra harissa on the side if desired.
