One Pan Chicken Couscous

Name: One Pan Chicken Couscous
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 1 tbsp olive oil; 1 onion; 8 oz chicken breasts; 1 tbsp fresh gingerroot; 2 tbsp harissa; 10 dried apricots; 7 oz garbanzo beans; 8 oz couscous; 0.875 cup chicken broth

Chicken, chickpeas and couscous cooked in a pan and spiced with harissa for a Moroccan dish. It comes to the table with harissa if liked.

15 min · Serves 4 · Easy

Ingredients

1 tbspolive oil
1 onion, thinly sliced
226.8 gchicken breasts, zabiha; diced
1 tbspfresh gingerroot, peeled and very finely chopped
2 tbspharissa, plus extra to serve
10 dried apricots
198.45 ggarbanzo beans, rinsed and drained
226.8 gcouscous
207.01 mlchicken broth, halal-certified; hot

Method

Start cooking mode

Time: Prep 5 min · Cook 10 min · 15 min total
Difficulty: easy

1
Heat the olive oil in a large frying pan and cok 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.
2
Stir in the ginger and harissa to coat everything and cook for 1 more minute. Tip in the apricots, garbanzos and cous cous then pur over the broth and stir once.
3
Cover with a lid or tightly cover the pan with foil and leave for about 5 mins until the cous cous has soaked up all the broth and is soft.
5 min
4
Fluff up the cous cous with a fork and serve with extra harissa if liked.