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Moroccan-Inspired Couscous with Chicken and Apricots

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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

1. 1
   Heat the olive oil in a large pan over a medium heat. Add the frozen onions, cook for 5 minutes, then stir in the ras el hanout for 1 minute, followed by the rose harissa.
2. 2
   Stir in the couscous and 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 minutes.
3. 3
   Fluff up the couscous with a fork. Stir in the coriander and the flaked almonds. Drizzle with extra virgin olive oil and serve.