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Aromatic Spiced Chicken and Apricots with Giant Couscous

Aromatic Spiced Chicken and Apricots with Giant Couscous

This warmly spiced chicken dish has a yummy combination of Giant Couscous with paprika, chilli and ginger.

  • Serves 4

  • 30 Minutes

  • 4 pans

  • Proficient

Suitable for dairy-free

Dried Wholewheat Giant Couscous


  • 300g of Merchant Gourmet Wholewheat Giant Couscous
  • 2 onions, sliced
  • 1/2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp mild paprika
  • 1 tsp chilli flakes
  • 1 pack British free range chicken (4 breast fillets)
  • 1300ml warm chicken stock
  • 200ml boiling water
  • 250g pack dried apricots, halved
  • 1 tbsp sunflower oil
  • 200g fine green bean
  • Bunch of fresh coriander, roughly chopped
  • Juice of half a lemon
  • Grated lemon zest of 1 lemon


1.Coat the chicken in all the spices, and leave to marinade for 20 minutes

2.Heat the oil in a medium pan and cook the onion for 3-4 minutes on a gentle heat until softened

3.Add the chicken and fry for a further 3 minutes

4.Pour in half of the stock, bring to the boil then cover and simmer for 15 minutes, stirring occasionally

5.Add the apricots, giant couscous and remaining stock and simmer for a further 10 minutes, stirring occasionally to ensure the couscous doesn’t stick to the bottom of the pan

6.Add the beans and boiling water and cook with the lid on for a further 5 minutes until the beans are cooked to an al dente texture

7.Season with salt and pepper, lemon juice, and then sprinkle the chopped coriander and lemon zest on top. Serve

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