 |
Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
|
Satisfying, superhealthy and the leftovers are perfect to pack for lunch the next day! Ingredients:
1 tablespoon olive oil |
1 onion, thinly sliced |
8 ounces chicken breasts, diced |
1 tablespoon fresh gingerroot, peeled and very finely chopped |
2 tablespoons harissa, plus extra to serve |
10 dried apricots |
7 ounces garbanzo beans, rinsed and drained |
8 ounces couscous |
7/8 cup chicken broth, hot |
Directions:
1. 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.
2. Stir in the ginger and harissa to coat everything and cook for 1 more minute.
3. Tip in the apricots, garbanzos and cous cous then pur over the broth and stir once.
4. 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.
5. Fluff up the cous cous with a fork and serve with extra harissa if liked.
|
|