4 Serves
20 Mins
30 g
77 g
16 g
Heat the olive oil in a large frying pan over medium heat and sauté the onion until softened.
Ingredients, vitamins, and health benefits
Olive Oil
Onion
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Vitamin K
185 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
9 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
237 µg / 400 µgCalcium
145 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
110 mg / 420 mgPhosphorus
400 mg / 1,250 mgPotassium
1415 mg / 4,700 mgSodium
1076 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
20 µg / 55 µgFiber
14 g / 28 gSugar
32 g / 50 gSaturated Fat
1 g / 20 gCholesterol
54 mg / 300 mgCaffeine
0 mgNet Carbs
63 gAlcohol
0 g
Add the cooked chicken to the pan and fry until the chicken is heated through and the onions are golden.
Grate the fresh ginger into the pan, stir in the harissa paste, and cook for one minute to release the aromatics.
Stir in the dried apricots, chickpeas, and couscous, then pour over the chicken stock and stir once to combine.
Cover the pan with a lid or tightly with foil and let it sit off the heat for five minutes until the couscous has absorbed the liquid.
Fluff the couscous with a fork and garnish with fresh coriander leaves before serving.
Cooked Chicken
Chicken Stock
Fresh Ginger
Harissa Paste
Harissa
Fresh coriander leaves
Dried Apricots
Chickpeas
Couscous
Vitamin A
288 µg / 900 µgVitamin C
30 mg / 90 mgVitamin E
5 mg / 15 mgVitamin K
185 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
9 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
237 µg / 400 µgCalcium
145 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
110 mg / 420 mgPhosphorus
400 mg / 1,250 mgPotassium
1415 mg / 4,700 mgSodium
Fiber
14 g / 28 gSugar
32 g / 50 gSaturated Fat
1 g / 20 gCholesterol
54 mg / 300 mgCaffeine
0 mgNet Carbs
10
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MoroccanZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
20 µg / 55 µgAlcohol
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