Moroccanby TheMealDBChicken CouscousServes1Keep screen onSaveShare Cook my versionIngredientsServings−1+1 tbsp Olive Oil1 chopped Onion200g Chicken Breastpinch Ginger2 tblsp Harissa Spice10 Dried Apricots220g Chickpeas200g Couscous200ml Chicken StockHandful CorianderStepsStep-by-step0 of 2 done1Heat 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.2Tip 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.Source: TheMealDB
