A speedy Moroccan-spiced chicken couscous — harissa-coated chicken with sweet apricots and chickpeas, all soaked up by fluffy couscous and scattered with coriander.
This speedy chicken couscous brings Moroccan warmth to the table in minutes — spiced chicken with sweet apricots, chickpeas and harissa, all steamed into fluffy couscous. Fragrant, satisfying and brilliant for a busy weeknight.
Prep 10 min
Cook 20 min
Total 30 min
Easy
- 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
Video
Preparation
- Heat the olive oil in a large frying pan and cook the onion for 1–2 minutes until softened. Add the chicken and fry for 7–10 minutes until cooked through and the onions are golden. Grate over the ginger, stir through the harissa to coat, and cook for 1 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 absorbed all the stock and is soft.
- Fluff up 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 briefly so its smoky flavour blooms.
- Pour the hot stock over the couscous and cover — that trapped steam is what makes it fluffy.
- Fluff with a fork rather than a spoon to keep the grains light and separate.
- Add extra harissa at the table for those who like more heat.
Frequently Asked Questions
A North African chilli paste with warm spices; it brings heat and depth, and you can adjust the amount to taste.
Yes — skip the chicken and add extra chickpeas or roasted vegetables for a hearty meat-free version.
Absolutely — it makes a lovely couscous salad at room temperature, great for lunchboxes.
