One-pan chicken couscous
By Emma Lewis
This satisfying yet superhealthy recipe is all cooked in one pan for minimum washing up
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Prep:15 mins
Cook:15 mins
- Serves 4
- Easy
Nutrition per serving
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kcal 281
-
fat 6g
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saturates 1g
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carbs 41g
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sugars 9g
-
fibre 3g
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protein 20g
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salt 0.48g
Ingredients
- 1 tbsp olive oil
- 1 onion, thinly sliced
- 200g chicken breasts, diced
- good chunk fresh root ginger
- 1-2 tbsp harissa paste, plus extra to serve
- 10 dried apricots
- 220g can chickpeas, rinsed and drained
- 200g couscous
- 200ml hot chicken stock
- handful coriander, chopped, to serve
Method
Heat the olive oil in a large frying pan and cook 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. Grate over the ginger, stir through the harissa to coat everything and cook for 1 min more.
Tip in the apricots, chickpeas and couscous, then pour over the stock and stir once. Cover with a lid or tightly cover the pan with foil and leave for about 5 mins until the couscous has soaked up all the stock and is soft. Fluff up the couscous with a fork and scatter over the coriander to serve. Serve with extra harissa, if you like.
