Chicken Couscous
| Ingredient | Measure |
|---|
| Olive Oil | 1 tbsp |
| Onion | 1 chopped |
| Chicken Breast | 200g |
| Ginger | pinch |
| Harissa Spice | 2 tblsp |
| Dried Apricots | 10 |
| Chickpeas | 220g |
| Couscous | 200g |
| Chicken Stock | 200ml |
| Coriander | Handful |
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.
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.