Instruction

• 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