Chicken Couscous
Harissa-warmed chicken with apricots and chickpeas over fluffy couscous — Morocco on a weeknight clock.
- Total
- 35 min
- Serves
- 4
A Moroccan-style supper that beats the clock: chicken and onions sautéed with ginger and harissa, simmered briefly with apricots and chickpeas, then spooned over fluffy couscous that took all of five minutes. Sweet, spicy and fragrant in under half an hour — the tagine's weeknight understudy steals the show.
Ingredients
- 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
Instructions
- 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.
Nutrition (per serving)
- Calories
- 450
- Protein
- 30 g
- Fat
- 15 g
- Carbs
- 60 g
Adapted from bbcgoodfood.com. Rewritten and re-photographed by MealIdeas.
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