One-pan chicken couscous

• olive oil↗1 tbsp tbsp
• onion↗1

  thinly sliced

• chicken breast↗200g g

  diced

• fresh root ginger↗good chunk
• harissa paste↗1-2 tbsp tbsp

  plus extra to serve

• dried apricots↗10
• chickpeas↗220g can g

  rinsed and drained

• couscous↗200g g
• hot chicken stock↗200ml ml
• corianderhandful

  chopped, to serve

Step-by-step instructions

1. 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. 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.