Directions:
- 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.
- 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.
- 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.
- Fluff up the cous cous with a fork and serve with extra harissa if liked.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 500.16 Kcal (2094 kJ) | ||
| Calories from fat | 129.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.37g | 22% | |
|---|---|---|---|
| Cholesterol | 23.25mg | 8% | |
| Sodium | 666.71mg | 28% | |
| Potassium | 452.72mg | 10% | |
| Total Carbs | 72.01g | 24% | |
| Sugars | 5.89g | 24% | |
| Dietary Fiber | 4.64g | 19% | |
| Protein | 20.03g | 40% | |
| Vitamin C | 12.9mg | 22% | |
| Iron | 1.9mg | 11% | |
| Calcium | 61.3mg | 6% | |
| Amount Per 100 g | |||
| Calories | 191 Kcal (800 kJ) | ||
| Calories from fat | 49.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.49g | 22% | |
|---|---|---|---|
| Cholesterol | 8.88mg | 8% | |
| Sodium | 254.6mg | 28% | |
| Potassium | 172.89mg | 10% | |
| Total Carbs | 27.5g | 24% | |
| Sugars | 2.25g | 24% | |
| Dietary Fiber | 1.77g | 19% | |
| Protein | 7.65g | 40% | |
| Vitamin C | 4.9mg | 22% | |
| Iron | 0.7mg | 11% | |
| Calcium | 23.4mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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