1. Heat the olive oil in a large frying pan and cok 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. 2. Stir in the ginger and harissa to coat everything and cook for 1 more minute. 3. Tip in the apricots, garbanzos and cous cous then pur over the broth and stir once. 4. Cover with a lid or tightly cover the pan with foil and leave for about 5 mins until the cous cous has soaked up all the broth and is soft. 5. Fluff up the cous cous with a fork and serve with extra harissa if liked. ---------------------------------------------------------------------------
Nutrition
Ingredients
