Chicken Couscous with Harissa & Apricots

A vibrant one-pan dish combining tender chicken, spiced harissa, sweet dried apricots and fluffy couscous. Ready in under 30 minutes and packed with warming North African flavours.

Ingredients

• Chickpeas

  ⚖ 220 g 0.88 pcs
  kcal/г%DV

  Calories

  83041%

  Protein

  45.190%

  Total Fat

  13.317%

  Carbohydrates

  138.650%
• Couscous

  ⚖ 200 g 💧 285.7 ml 🥛 1¼ cup
  kcal/г%DV

  Calories

  75237%

  Protein

  25.651%

  Total Fat

  1.31%

  Carbohydrates

  154.856%
• Chicken Breast

  ⚖ 200 g 6⅔ pcs
  kcal/г%DV

  Calories

  50425%

  Protein

  32.865%

  Total Fat

  25.833%

  Carbohydrates

  35.212%
• Dried Apricots

  ⚖ 350 g 10 pcs
  kcal/г%DV

  Calories

  1688%

  Protein

  4.99%

  Total Fat

  1.41%

  Carbohydrates

  38.914%
• Olive Oil

  ⚖ 13.6 g 💧 14.8 ml 🥄 1 tbsp
  kcal/г%DV

  Calories

  1206%

  Protein

  0.00%

  Total Fat

  13.617%

  Carbohydrates

  0.00%
• Chicken Stock

  ⚖ 202 g 💧 200 ml 🥛 0.845 cup
  kcal/г%DV

  Calories

  623%

  Protein

  8.917%

  Total Fat

  2.12%

  Carbohydrates

  1.50%
• Onion

  ⚖ 150 g 🧅 1 pcs
  kcal/г%DV

  Calories

  592%

  Protein

  1.63%

  Total Fat

  0.10%

  Carbohydrates

  14.05%
• Ginger

  ⚖ 2 g ¼ pcs
  kcal/г%DV

  Calories

  60%

  Protein

  0.20%

  Total Fat

  0.10%

  Carbohydrates

  1.40%
• Coriander

  ⚖ 25 g 1 pcs
  kcal/г%DV

  Calories

  50%

  Protein

  0.51%

  Total Fat

  0.10%

  Carbohydrates

  0.90%

Also in this recipe

• Harissa Spice 2

Instructions

• Heat 1 tbsp of olive oil in a large frying pan over medium heat and cook 1 chopped onion for 1–2 minutes until just softened. Add 200 g of chicken breast and fry for 7–10 minutes until cooked through and the onion has turned golden. Grate in a pinch of fresh ginger, stir through 2 tbsp of harissa spice to coat everything, and cook for 1 minute more.
• Add 10 dried apricots, 220 g of chickpeas and 200 g of couscous, then pour over 200 ml of chicken stock and stir once to combine. Cover the pan with a lid or seal tightly with foil and leave for about 5 minutes until the couscous has absorbed all the stock and is tender. Fluff up the couscous with a fork, scatter over a handful of fresh coriander and serve with extra harissa on the side if desired.