Chicken Couscous

Method4 steps · about 30 min

1. 1

   Step 1: Peel and thinly slice the onion (1) and dice all the chicken breast (200 g). Heat all the olive oil (1 tbsp) in a large frying pan and soften the onion for one to two minutes. Add all the diced chicken and fry for seven to ten minutes until fully cooked through and the onion is golden.

   Chicken frying after initial onion softening · 10 minUses 1 tbsp Olive Oil · 1 onion, thinly sliced in step 1 · 200 g chicken breast, diced in step 1

2. 2

   Step 2: Peel and grate the source good chunk of fresh root ginger over the cooked chicken and onion. Stir in the selected one to two tablespoons cooking harissa paste to coat the complete pan and cook for one minute more.

   Cook ginger and harissa paste with chicken · 1 minUses All the cooked chicken-and-onion pan · A good chunk fresh root ginger, peeled and grated in step 2; source gives no weight · 1–2 tbsp harissa paste for cooking

3. 3

   Step 3: Rinse and drain the canned chickpeas (1 can) and make sure the measured chicken stock (200 ml) is hot. Tip all ten dried apricots, the drained chickpeas and all the dry quick-cooking couscous (200 g) into the seasoned chicken pan. Pour over all 200 ml hot stock and stir once. Cover tightly with a lid or foil and leave for about five minutes until the couscous absorbs the stock and is soft.

   Covered couscous hydration · 5 minUses The complete seasoned chicken pan · 10 Dried Apricots · 1 can chickpeas (220 g can size), rinsed and drained before adding · 200 g quick-cooking fine couscous, not pearl couscous · 200 ml hot chicken stock

4. 4

   Step 4: Fluff the hydrated couscous gently with a fork, distributing the cooked chicken, apricots and chickpeas. Wash and chop the handful coriander and scatter all of it over the dish. Divide into four servings and offer separate additional harissa paste only if desired.

   Uses The complete prepared pan · 1 handful fresh coriander, chopped to serve · Additional harissa paste to serve, only if desired