Moroccan-Inspired Couscous with Chicken and Apricots
By OcadoLife
Published on 16 October 2024
Fast, fragrant and filling, this versatile Moroccan-Inspired Couscous with Chicken and Apricots is the brainchild of OcadoLife recipe editor Lauren Hoffman. It has layers of flavour, thanks to the pops of fruit and the ras el hanout – a blend of spices including cardamon, cinnamon, chilli and paprika. To add extra crunch and zest, serve with a salad of grated carrot with a cumin and citrus dressing. Enjoy any leftovers cold for lunch the next day. Time and servings
15 minsTotal time
4Servings
3 minsPrep time
12 minsCooking time
Ingredients
- 1 tbsp olive oil
- 125g frozen onions
- 1 heaped tsp ras el hanout
- 2 tbsp rose harissa
- 150g wholewheat couscous
- 2 preserved lemons, finely chopped, plus 2 tbsp juice from the jar
- 80g dried soft apricots
- 1 (400g) tin chickpeas, drained
- 1 half roast chicken, shredded
- 300ml chicken stock
- 25g coriander, stems and leaves chopped
- 2 tbsp flaked almonds, toasted
- 1 drizzle extra-virgin olive oil (approx.)
Method
Step 1
Heat the olive oil in a large pan over a medium heat. Add the frozen onions, cook for 5 mins, then stir in the ras el hanout for 1 min, followed by the rose harissa.Step 2
Stir in the couscous; season well. Fold through the preserved lemons and juice, apricots, chickpeas and shredded roast chicken. Add the stock, cover and simmer on low for 5 minsStep 3
Fluff up the couscous with a fork; stir in the coriander and the flaked almonds. Drizzle with extra virgin olive oil and serve.