Chicken Couscous
20 minutes · 4 portions
Dîner
Temps : 2/5 · Complexité du matériel : 3/5
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Ingrédients
- Huile d’olive — 20 g
- Oignon — 1 pièce
- Blanc de poulet — 200 g
- Gingembre — 0,5 g
- Mélange d’épices pour harissa — 40 g
- Abricots secs — 10 pièces
- Pois chiches cuits — 220 g
- Semoule de blé — 200 g
- Bouillon de poulet — 200 ml
- Coriandre — 15 g
Préparation
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.