Method
Step 1
Preparation: Boil the kettle. Prepare all ingredients as indicated above.
Step 2
Chicken: Season the cubes with salt and pepper. Place a pan on medium-high heat with a knob of butter. When the butter has melted, add the chicken and brown for 2-3 minutes until golden. Remove and set aside.
Step 3
Couscous: Place in a large bowl with a pinch of salt, pour in boiling water (1 cup for 4; ½ cup for 2) and add the chicken stock fonds. Cover with cling wrap and leave to stand and swell for 10 minutes. Remove the cling wrap and fluff up with a fork.
Step 4
Apricot harissa chickpeas: Using the same pan you used for the chicken, on medium-high heat, add a drizzle of olive oil. Add the onion with a pinch of salt and sauté for 5 minutes before adding the apricots, harissa, chickpeas and water (½ cup for 4; ¼ cup for 2). Cook for 2 minutes, then add the chicken back into the pan and simmer (gently boil) for another 2-3 minutes until the chicken is cooked. Add the coriander and mix through.
Step 5
Swiss chard: Place a different pan on medium-high heat, add the Swiss chard with a knob of butter and a splash of water and wilt for 1-2 minutes. Season with salt and pepper.
Step 6
Serve the apricot harissa mix on the couscous with the Swiss chard on the side.