Chicken Couscous
Moroccan couscous transforms humble grains into something substantial through the alchemy of spiced broth and slow-cooked chicken. The harissa brings heat that blooms across your palate, while dried apricots add unexpected sweetness that balances the spice, a technique central to Moroccan cooking. This dish proves why couscous pairs so naturally with North African flavors: it absorbs every nuance of the sauce around it, becoming far more than a side.
Instructions
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.
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..
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