Chicken Couscous

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.