
This satisfying yet superhealthy recipe is all cooked in one pan for minimum washing up
Nutrition and extra info
Nutrition:
- kcal281
- fat6g
- saturates1g
- carbs41g
- sugars9g
- fibre3g
- protein20g
- salt0.48g
Ingredients
- 1 tbsp olive oil
Olive oil
ol-iv oylProbably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 onion, thinly sliced
Onion
un-yunOnions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 200g chicken breast, diced
- good chunk fresh root ginger
Ginger
jin-jerMainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 1-2 tbsp harissa paste, plus extra to serve
- 10 dried apricots
Apricot
ay-pree-kotA relative of the peach, nectarine, plum and cherry, apricots are fragrant, with a soft, velvety…
- 220g can chickpeas, rinsed and drained
- 200g couscous
Couscous
koos-koosConsisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…
- 200ml hot chicken stock
- handful coriander, chopped, to serve
Method
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.
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