Chicken Couscous
This chicken couscous comes together quickly in one pan, making it a good choice for a weeknight. It combines tender chicken and soft onions with the warming spice of harissa and ginger, brightened by sweet dried apricots and hearty chickpeas. The couscous steams right in the pan, soaking up all the flavorful stock. Finish it with a scatter of fresh coriander and a little extra harissa if you like some heat.
RBy Recipes.zoneMain course
Method
2 steps · 15 min total
- 01
Cook Chicken and Onion
Heat the olive oil in a large frying pan over medium heat. Add the chopped onion and cook for 1-2 minutes, just until it starts to soften. Add the chicken breast and continue to fry for 7-10 minutes, stirring occasionally, until the chicken is cooked through and the onions have turned a light golden color. Grate the fresh ginger directly into the pan, then stir in the harissa spice to coat everything. Cook for 1 minute more, letting the spices bloom. - 02
Simmer Couscous
Tip the dried apricots, chickpeas, and couscous into the pan with the chicken and onions. Pour over the chicken stock and give it one good stir to combine. Cover the pan tightly with a lid or foil and remove it from the heat. Let it sit for about 5 minutes, allowing the couscous to absorb all the stock and become soft. Fluff the couscous with a fork, then scatter fresh coriander over the top before serving. A little extra harissa on the side is always a good idea.
