One-pan chicken couscous
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 tbsp olive oil
- 1 onionthinly sliced
- 200g chicken breastdiced
- good chunk fresh root ginger
- 1-2 tbsp harissa pasteplus extra to serve
- 10 dried apricots
- 220g can chickpeasrinsed and drained
- 200g couscous
- 200ml hot chicken stock
- handful corianderchopped, to serve
Nutrition: per serving
- kcal281
- fat6g
- saturates1g
- carbs41g
- sugars9g
- fibre3g
- protein20g
- salt0.48glow
Method
step 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.
step 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.
