Chicken-apricot-couscous

Chicken and apricot couscous

Spicy harissa, sweet apricots and tart pomegranate seeds give this Moroccan-inspired dish a tempting bite

By , 26 February 2019

(10 votes)

Chicken and apricot couscous
  • 30 Mins

  • Serves: 4

Nutritional Info
Each 299g serving contains
  • Energy

    1364KJ

    326KCAL

    16%
  • Fat

    3.3g

    low

    5%
  • Saturates

    0.6g

    low

    3%
  • Sugars

    8.1g

    low

    9%
  • Salt

    0.42g

    low

    7%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 456kJ/109kcal.
Ingredients
  • 1tsp rapeseed oil
  • 300g Butcher's Selection Diced British Chicken Breast
  • 1 red onion, quartered
  • 300g couscous
  • 1tbsp harissa paste
  • 1 reduced-salt chicken stock cube, dissolved into 250ml boiling water
  • 6 dried apricots, cut in half
  • Juice and zest 1 lemon
  • 25g pack coriander, chopped
  • 15g parsley, roughly chopped
  • 225g cherry tomatoes, quartered
  • 1tbsp pomegranate seeds
Method
  • Heat the oil in a nonstick pan over a medium setting. Add the diced chicken breast and red onion and fry for 10-15 mins until the chicken is cooked through.

  • Stir in the couscous and harissa paste and fry for 2 mins. Remove from the heat and add the chicken stock and apricots. Cover with a lid and leave to stand for 10 mins until the couscous is soft.

  • Fluff the couscous with a fork, then stir through the lemon juice, coriander, parsley and tomatoes. Season with black pepper and sprinkle with the lemon zest and pomegranate seeds to serve.