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Moroccan-Inspired Couscous with Chicken and Apricots

By OcadoLife
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…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

13 total
  • 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

3 steps

  1. 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.

  2. 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 mins

  3. Step 3

    Fluff up the couscous with a fork; stir in the coriander and the flaked almonds. Drizzle with extra virgin olive oil and serve.