In-The-Kitchen-With-Kanta-Logo (1)

Prep 15 mins | Cook 15 mins

Serves: 4


  • 1 tbsp olive oil
  • 1 onion, thinly sliced
  • 200g chicken breast, diced
  • A good chunk fresh root ginger
  • 1-2 tbsp harissa paste, plus extra to serve
  • 10 dried apricots
  • 220g can of chickpeas, rinsed and drained
  • 200g couscous
  • 200ml hot chicken stock
  • handful coriander, chopped, to serve (optional)


Heat the olive oil in a large frying pan and cook the onion for 1-2 mins, until softened.  Add the chicken and fry for 7-10 mins until cooked through and the onions have turned golden.

Grate the ginger over the chicken, add the harissa and stir well to coat everything and cook for 1 min.

Tip in the apricots, chickpeas and couscous, then pour in 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.


Scatter over the coriander to serve. Serve with extra harissa, if you like.   You can substitute the couscous for rice, and the chicken for fish or prawns.

Kanta Temba is a Cake maker and decorator|Lusaka Times Food columnist|TV show host
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