Satisfying yet superhealthy. Any leftovers will make a delicious lunch the next day – add a small handful of sultanas with the apricots, if you like.
SERVES 4 – 15 minutes
– 1 tbsp olive oil.
– 1 onion, thinly sliced.
– 200g/8oz boneless skinless chicken breasts, diced.
– thumb-sized knob ginger.
– 1–2 tbsp harissa paste, plus extra to serve (optional).
– 10 dried apricots.
– ½ × 400g can chickpeas, drained and rinsed.
– 200g/8oz couscous.
– 200ml/7fl oz hot chicken stock.
– handful coriander, chopped, to garnish.
Step 1:Heat the oil in a large frying pan and cook the onion for 1–2 minutes just until softened. Add the chicken and fry for 7–10 minutes until cooked through and the onions have turned golden. Grate over the ginger then stir through the harissa to coat everything and cook for 1 minute more.
Step 2: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 minutes 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.
Step 3:Serve with extra harissa, if you like.
Note : PER SERVING 281 kcals, protein 20g, carbs 41g, fat 6g, sat fat 1g, fibre 3g, sugar 9g, salt 0.48g