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Chicken & apricot couscous
Spicy harissa, sweet apricots and tart pomegranate
seeds give this Moroccan-inspired dish a tempting bite
SERVES 4 READY IN 30 MINS
from the heat and add the chicken
stock and apricots. Cover with a
lid and leave to stand for 10 mins
until the couscous is soft.
3 Fluff the couscous with a fork,
then stir through the lemon juice,
coriander, parsley and tomatoes.
1tsp rapeseed oil
300g Butcher's Selection Diced
British Chicken Breast
1 red onion, quartered
ltbsp harissa paste
1 reduced-salt chicken stock cube,
dissolved in 250ml boiling water
6 dried apricots, cut in half
Juice and zest 1 lemon
25g pack coriander, chopped
15g parsley, roughly chopped
225g cherry tomatoes, quartered
1tbsp pomegranate seeds
1 Heat the oil in a nonstick pan
over a medium setting. Add the
diced chicken breast and red onion
and fry for 10-15 mins until the
chicken is cooked through.
2 Stir in the couscous and harissa
paste and fry for 2 mins. Remove
Season with black pepper and
pomegranate seeds to serve.
136 33g 0.6g 89 042g
sprinkle with the lemon zest and
Each 299g serving contains
ow Low Low
of your reference intake
-day Typical energy values per 100 456k1/109kcal