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, 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.