Chicken Couscous

Begin by warming the olive oil in a large frying pan over medium heat. Add the chopped onion and sauté gently for 1-2 minutes until it softens and releases its sweet aroma. Now, add the chicken breast pieces to the pan. Cook them thoroughly for 7-10 minutes, turning occasionally, until they are cooked through and the onions have caramelized to a golden hue, creating a rich base of flavor. Next, grate fresh ginger over the chicken and onions, then stir in the harissa spice, ensuring every piece is beautifully coated with the fragrant, spicy mix. Let it cook together for an additional minute, allowing the flavors to meld. Pour in the dried apricots, chickpeas, and couscous. Immediately add the chicken stock and stir gently just once to combine everything evenly. Quickly cover the pan with a tight-fitting lid or seal it tightly with foil. Let it sit undisturbed for about 5 minutes, giving the couscous time to absorb the flavorful stock and become tender. After the resting period, fluff the couscous delicately with a fork to separate the grains and mix in the softened apricots and chickpeas throughout. Scatter a generous handful of fresh coriander over the top to add a bright, herbaceous finish. Serve your Chicken Couscous hot, alongside extra harissa for those who enjoy a spicier kick. Tip: To enhance the flavor even more, you can toast the couscous briefly in the pan before adding the stock, or soak the apricots beforehand to soften them further. This dish also pairs wonderfully with a squeeze of fresh lemon juice for a zesty contrast.