Step 1: Prepare Chicken Mixture

Heat the olive oil in a large frying pan and cook the onion for 1-2 minutes, until just softened. Add chicken into it. Stir and fry for 7-10 minutes until cooked and onions turn golden in color. Add grated ginger, harissa paste and stir it through. Coat everything and cook for 1 minute more. In case you don’t have Harissa Paste, you may use Red Pepper Flakes or Chilli Oil as a substitute.

Step 2: Cook the Couscous

In the chicken mixture, add apricots, chickpeas, and couscous and stir once. Cover the pan with foil and remove from heat. Leave for about 5 minutes, until the couscous has soaked up all the stock and is soft.

Step 3: Season and Serve Couscous

Fluff up the couscous with a fork.

Garnish with coriander, orange slices and serve. Enjoy!

Note: Harissa Paste is a delicious Tunisian chili paste.

Alternatives: Red Pepper Flakes or Chilli Oil