Chicken Couscous
A Moroccan dinner. Ready in about 43 minutes. Difficulty: medium.
- 28 minPrep (about)
- 15 minCook (about)
- 43 minTotal time
- 4Servings
- MediumDifficulty
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Join the waitlist Not nowIngredients
Main ingredient
- 9 oz chicken breasts
Fresh & other
- 1 onion
- pinch ginger
- 13 dried apricots
- 10 oz chickpeas
- 9 oz couscous
- 1 cup + 1 tbsp chicken stock Shopping tip: Chicken broth (carton or can), or a chicken bouillon cube in hot water.
- Handful cilantro Shopping tip: Fresh cilantro (UK: coriander). Use the leaves and soft stems.
Sauces & oils
- 1 ½ tbsp olive oil
Spices & seasonings (1): harissa spice
- 2 ½ tbsp harissa spice
How to make it
Steps in our own plain words.
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Heat the olive oil in a big frying pan.
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Cook the onion for 1-2 mins until softened.
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Add the chicken.
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Fry for 7-10 mins till cooked through plus the onions have turned golden.
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Grate over the ginger.
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Stir through the harissa to coat everything.
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Cook for 1 min more.
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Tip in the apricots, chickpeas and couscous.
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Pour over the stock.
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Stir when.
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Cover using a lid or tightly cover your pan with foil.
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Leave for around 5 mins till your couscous has soaked up all your stock and is soft.
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Fluff up your couscous using a fork plus scatter over the coriander to serve.
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Serve with extra harissa, if you like.
On the side: Green salad
A side we added to round out the meal. It is not part of the original recipe.
How to make it (10 min)
- Rinse the salad greens. Slice the cucumber.
- Put it all in a bowl and toss with the dressing just before eating.
More chicken recipes
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Join the waitlistRecipe from TheMealDB, adapted from the original. Steps rewritten in our own words. Times are estimates.