Moroccan Chicken Couscous
An aromatic Moroccan couscous with tender chicken, chickpeas, and dried apricots—a hearty dish with a spicy character that comes together in just twenty minutes. Harissa and ginger give it that distinctive Eastern heat.
Ingredients
- 1 tbsp Olive oil
- 1 pcs Onion
- 200 g Chicken breast
- pinch Ginger
- 2 tsp Harissa
- 10 pcs Dried apricots
- 220 g Chickpeas
- 200 g Couscous
- 200 ml Chicken broth
- to taste Cilantro
Instructions
- Heat olive oil in a large skillet over medium heat. Sauté the onion for 1–2 minutes until it begins to soften. Add the chicken breast, cut into bite-sized pieces, and cook for 7–10 minutes—the chicken should be cooked through and the onion golden brown. Grate the ginger over the top, add the harissa, stir well, and cook for another 1 minute.
- Stir in the apricots, chickpeas, and couscous, pour in the broth and stir once. Cover the skillet with a lid or seal tightly with foil and let sit for 5 minutes—the couscous should absorb all the liquid and become tender. Fluff the couscous with a fork, sprinkle with cilantro, and serve. If desired, place harissa on the side so each guest can add it to taste.