Chicken Couscous
Yours to keep. Print it, copy it, take it somewhere else — I don't lock recipes up.
- Cuisine
- Moroccan
- Course
- Main
- Ready in
- 25 min
- Effort
- Some steps
Ingredients
×1
- 1 tbsp Olive Oil
- 1 chopped Onion
- 200g Chicken Breast
- pinch Ginger
- 2 tblsp Harissa Spice
- 10 Dried Apricots
- 220g Chickpeas
- 200g Couscous
- 200ml Chicken Stock
- Handful Coriander
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.
Tags
- chicken
- spicy
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Recipe text and photography from TheMealDB. Cook time is read from the method where the recipe states one, and estimated otherwise.