Name: One-pan chicken couscous
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 tbsp olive oil; 1 onion, thinly sliced; 200g chicken breast, diced; good chunk fresh root ginger; 1-2 tbsp harissa paste, plus extra to serve; 10 dried apricots; 200g couscous; 200ml hot chicken stock; handful coriander, chopped, to serve; Optional: paprika and/or garlic; Optional: 220g can chickpeas, rinsed and drained (part of original recipe, not recommended)

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.

Tip in the apricots, chickpeas and couscous, 

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.

1-2 tbsp harissa paste, plus extra to serve

220g can chickpeas, rinsed and drained (part of original recipe, not recommended)

One-pan chicken couscous

Ingredients

Directions

Nutrition