Take a break from pasta, rice and potato, cook couscous with chicken for your dinner, take chicken breast or thighs fillet or even chicken leftovers. This impressive dish is cooked in minutes – tender and juicy chicken, light but nourishing couscous and chickpea and veggies and dried apricots adding color and aroma.

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✅ Ingredients:
• couscous – 6 oz (1 cup) | 170 g
• chicken breast fillet – 21 oz | 600 g
• carrot – 7 oz | 200 g
• onion – 5 oz | 150 g
• canned chickpea – 12 oz | 350 g
• dried apricot – 3 oz | 100 g
• ½ lemon zest
• ½ lemon juice
• fresh cilantro to taste
• vegetable oil – 4 tbsp
• ground caraway – ½ tsp
• ground cinnamon – ½ tsp
• ground black pepper – ½ tsp
• salt – 1 tsp
• water – 2 cups | 500 ml

✅ You will need:
• pan Ø11 in | 28 cm
• 1 cup | 250 ml
• carving board

📙 Preparation:
1. Dice the onion finely, cut the carrot into thin round slices, quarter each dried apricot and cut the chicken into small pieces.
2. Heat a pan with 2 tbsp of vegetable oil over high heat, add the chicken and fry for 4-5 minutes until golden crust flipping occasionally.
3. Take the chicken out into a bowl.
4. Add the diced onion and carrot into the pan and fry for 5-6 minutes over medium heat until readiness of the carrot, add 2 tbsp of vegetable oil upon need.
5. Add then the canned chickpea, dried apricots, lemon zest, caraway, cinnamon, black pepper, salt, fried chicken and 2 cups /500 ml of hot water and bring to a boil.
6. Add the couscous, stir, switch the heat off and cover with a lid, leave for 5 minutes until the juice is absorbed, sprinkle with the lemon juice and stir with a fork.
7. Serve the couscous with chicken hot having sprinkled with chopped cilantro.

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