Chicken Couscous

• 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

Preparation

1. Heat the olive oil in a large frying pan and cook the onion for 1-2 mins just until softened.
2. Add the chicken and fry for 7-10 mins until cooked through and the onions have turned golden.
3. Grate over the ginger, stir through the harissa to coat everything and cook for 1 min more.
4. Tip in the apricots, chickpeas and couscous, then pour over the stock and stir once.
5. 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.
6. Fluff up the couscous with a fork and scatter over the coriander to serve.
7. Serve with extra harissa, if you like.