Step 1 of 6
Chicken Couscous
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.
Step 2
Add the chicken and fry for 7–10 minutes, until it is cooked through and the onion has turned golden around it.
Step 3
Grate the ginger in, stir the harissa through so everything is coated, and cook for one minute more.
Step 4
Tip in the chopped apricots, the drained chickpeas and the couscous, pour the hot stock over and stir once.
Step 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.
Step 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.
