Step 1: Prepare Chicken Mixture
Heat the olive oil in a large frying pan and cook the onion for 1-2 minutes, until just softened. Add chicken into it. Stir and fry for 7-10 minutes until cooked and onions turn golden in color. Add grated ginger, harissa paste and stir it through. Coat everything and cook for 1 minute more. In case you don’t have Harissa Paste, you may use Red Pepper Flakes or Chilli Oil as a substitute.
Step 2: Cook the Couscous
In the chicken mixture, add apricots, chickpeas, and couscous and stir once. Cover the pan with foil and remove from heat. Leave for about 5 minutes, until the couscous has soaked up all the stock and is soft.
Step 3: Season and Serve Couscous
Fluff up the couscous with a fork.
Garnish with coriander, orange slices and serve. Enjoy!
Note: Harissa Paste is a delicious Tunisian chili paste.
Alternatives: Red Pepper Flakes or Chilli Oil
- 1 tbsp Olive Oil
- 1 Onion, thinly sliced
- 200g Chicken Breasts, diced
- 1 tsp Ginger, grated
- 1-2 tbsp Harissa Paste
- 10 Dried Apricots
- 220g Can Chickpeas, rinsed and drained
- 200g Couscous
- 200ml Hot Chicken Stock
- Coriander, chopped for garnish
- Orange, sliced for garnish