Moroccan · chicken

Chicken Couscous

Name: Chicken Couscous
Yield: 4 servings
Cuisine: Moroccan
Ingredients: 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

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Olive Oil1 tbsp
Onion1
Chicken Breast200 g
Ginger
Harissa Spice2 tbsp
Dried Apricots10
Chickpeas220 g
Couscous200 g
Chicken Stock200 ml
Coriander

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

2 steps · 0 min

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