Plato principal
Chicken Couscous
Moroccan-inspired chicken and couscous with apricots, chickpeas, harissa, and coriander.
32 min4 porcionesMediaMoroccan
Pasos
- 1
Heat the olive oil in a large frying pan and cook the onion for 1-2 minutes until softened.
- 2
Add the chicken and fry for 7-10 minutes until cooked through and the onions are golden.
- 3
Grate over the ginger and stir in the harissa to coat everything; cook for 1 minute more.
- 4
Add the dried apricots, chickpeas, and couscous; pour over the stock and stir. Cover and leave for about 5 minutes until the couscous has absorbed the stock and is tender.
- 5
Fluff the couscous with a fork and scatter over the coriander. Serve with extra harissa if you like.
