Recipe byThe ZestyPlate Kitchen
A speedy Moroccan-spiced chicken couscous: harissa-coated chicken with sweet apricots and chickpeas, soaked up by fluffy couscous and topped with coriander.
This chicken couscous is done in not much more than fifteen minutes, yet it tastes like it took longer. Harissa-spiced chicken meets sweet dried apricots and chickpeas, then the couscous steams up fluffy in the hot stock. It is fragrant, filling, and exactly the sort of thing for a busy evening.
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Prep 10 min
Cook 20 min
Total 30 min
Easy
Scale:
- 1 tbsp Olive Oil
- 1 chopped Onion
- 200g Chicken Breast
- pinch Ginger
- 2 tblsp Harissa Spice
- 10 Dried Apricots
- 220g Chickpeas
- 200g Couscous
- 200ml Chicken Stock
- Handful Coriander
Preparation
- Heat the olive oil in a large frying pan and cook the onion for 1 to 2 minutes until softened. Add the chicken and fry for 7 to 10 minutes until cooked through and the onions are golden. Grate over the ginger, stir through the harissa to coat, and cook for a minute more.
- Tip in the apricots, chickpeas and couscous, pour over the stock, and stir once. Cover with a lid or foil and leave for about 5 minutes until the couscous has drunk up all the stock and is soft.
- Fluff the couscous with a fork and scatter over the coriander. Serve with extra harissa if you like.
Tips from the ZestyPlate Kitchen
- Let the harissa coat the chicken and cook for a minute so its smoky warmth opens up before the rest goes in.
- Pour the hot stock straight over the couscous and cover it. The trapped steam is what makes the grains fluffy.
- Fluff with a fork rather than a spoon, which keeps the grains light and separate instead of clumping.
- Put extra harissa on the table for anyone who wants more heat.
Frequently Asked Questions
It is a North African chilli paste with warm spices behind the heat. It brings depth as well as fire, and you can dial the amount up or down.
Yes. Leave out the chicken and add extra chickpeas or some roasted vegetables for a hearty meat-free bowl.
Absolutely. It makes a good couscous salad at room temperature and packs well for lunch.
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