Chicken Couscous

Moroccan   Chicken

200g Blanc de poulet
200ml Bouillon de poulet
220g Pois chiches
Handful Coriandre
pinch Gingembre
2 tblsp Harissa
1 tbsp Huile d'olive
1 chopped Oignon
200g Couscous
10 Abricots séchés
  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.