Speedy Moroccan Chicken Couscous


For a speedy mid-week dinner this is a real treat. It’s healthy yet filling and perfect for those times when you are really limited on time.

Serves 2

2 tsp Harissa paste

6 dried ready-to-eat apricots, halved

150ml very hot chicken stock

150g couscous

2 x roast chicken breasts fillets (from the supermarket)

4 spring onions, finely sliced (including the green part)

Handful pitted green olives (optional)

2 tbsp olive oil

Juice of ½ lemon

Small handful of chopped coriander

2 tbsp flaked toasted almonds

50g pomegranate seeds (optional)

Small pot of natural yoghurt

Small bunch of mint

Stir the harissa paste and apricots into the hot stock and pour over the couscous in a bowl. Stir and cover with cling film. Leave for 5 minutes.

Meanwhile remove the skin from the chicken and tear the meat into strips.

Once the couscous has been left for 5 minutes, fluff up with a fork and stir in the chicken, spring onions, olives (if using) olive oil, lemon juice and coriander. Season with salt and pepper. Spoon into bowls or plates. Scatter over the almonds and pomegranate seeds, if using.

Mix together the yoghurt and mint and serve separately to spoon over.



A delicious bowl of comfort, for cold wintry lunchtimes, and especially good if you are trying to be healthy and save a few pennies at the same time.

Makes 4 servings

2 tbsp olive oil

1 onion, chopped

2 cloves of garlic

pinch of chilli powder

1 tsp ground cumin

½ tsp ground coriander

½ tsp ground cinnamon

1 courgette, diced

1 tin chopped tomatoes

600ml chicken or vegetable stock

75g apricots, chopped

400g tin of chickpeas, drained

Small bunch of coriander, chopped

Juice of ½ lemon

Heat the olive oil in a saucepan and sauté the onion and garlic for about 5 minutes until it is softened but not coloured. Stir in the chilli, cumin, ground coriander, cinnamon and courgette. Continue to cook for a further 5 minutes before adding the chopped tomatoes, stock, apricots, chickpeas and seasoning.

Bring to the simmer and cook for 20 minutes. Stir in the chopped coriander and lemon juice. Serve hot.


This soup freezes really well. Make a large batch and freeze in individual portions. Stir the chopped coriander and lemon juice in once re-heated.

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