Chicken Couscous

• Olive Oil1 tbsp
• Onion1 chopped
• Chicken Breast7 oz
• Gingerpinch
• Harissa Spice2 tblsp
• Dried Apricots10
• Chickpeas7¾ oz
• Couscous7 oz
• Chicken Stock¾ cups
• CorianderHandful

Instructions

1. 1

   Heat the olive oil in a large frying pan and cook the onion for 1-2 mins just until softened.

2. 2

   Add the chicken and fry for 7-10 mins until cooked through and the onions have turned golden.

3. 3

   Grate over the ginger, stir through the harissa to coat everything and cook for 1 min more.

4. 4

   Tip in the apricots, chickpeas and couscous, then pour over the stock and stir once.

5. 5

   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.

6. 6

   Fluff up the couscous with a fork and scatter over the coriander to serve.

7. 7

   Serve with extra harissa, if you like.