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Chicken & chickpea tagine
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1 tbsp olive oil
150g chicken breast, diced
1 onion, chopped
2 tsp harissa paste
75g dried apricots,
400g can chickpeas, drained and rinsed
400g can chopped tomatoes
100g Waitrose Love Life Wholewheat Couscous
1 tbsp chopped parsley or coriander
1. Heat the oil in a medium saucepan and fry the chicken and onion for 3 minutes to brown. Add the harissa and cook for 1 minute.
2. Stir in the apricots, chickpeas and tomatoes. Fill the tomato can to half way with water and add to the pan, simmer for 10 minutes until the chicken is cooked throughout with no pink meat. Season and stir in the herbs.
3. Meanwhile, place the couscous in a small bowl and pour over enough boiling water to just cover the couscous, cover the bowl with clingfilm and leave for 5 minutes before fluffing up with a fork. Serve with the tagine.
2 of your 5 a day
low in saturated fat
Typical values per serving:
This recipe was first published in June 2016.