Chicken Couscous

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With Chicken Couscous, the focus is on chicken Couscous is a delicious dish built around couscous, chicken breast and chickpeas. It has a homemade, generous feel that makes it easy to imagine as the star of the meal, with ginger warmth and fresh herb flavour. The short guide also explains where the flavour comes from and why the combination works.

What makes this moroccan chicken so flavourful?

Chicken works well in Chicken Couscous because it readily absorbs marinades, sauces and spices. Chicken Couscous is a delicious dish built around couscous, chicken breast and chickpeas. It has a homemade, generous feel that makes. That gives a familiar ingredient a very distinct character.

Preparation time: 20 min

Ingredients

• 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

Method

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.