One-pan chicken couscous

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Ingredients

1 tbsp olive oil

1 onion, thinly sliced

200g chicken breast, diced

good chunk fresh root ginger

1-2 tbsp harissa paste, plus extra to serve

10 dried apricots

220g can chickpeas, rinsed and drained

200g couscous

200ml hot chicken stock

handful coriander, chopped, to serve

Method

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.