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Jewelled chicken couscous


  • Heat a little oil in a heavy-bottomed pan and gently sauté the onion and ginger until reasonably tender, regularly stirring. 
  • Add the chicken with more oil, if needed, and stirfry until the chicken is cooked. 
  • Then add the toasted pine nuts, dried apricots and raisins with 2 tbsp chopped coriander and the preserved lemon. Stir well and briefly cook. 
  • Add the couscous with the hot stock and butter. Mix well and then turn the heat off. Spread the mixture out in one layer, tightly cover and set aside for 5 mins, before fluffing up with a fork.  
  • Serve with harissa on the side.


  • olive oil
  • 1 large onion, finely chopped
  • 1 tbsp grated fresh ginger
  • 200 gm chicken breasts, cubed
  • a handful of pine nuts, toasted
  • 10 dried apricots, diced
  • 2 tbsp raisins or sultanas
  • 3-4 tbsp chopped fresh coriander
  • 1 piece preserved lemon skin, finely sliced, flesh discarded
  • 250 gm instant couscous
  • 300 ml hot chicken stock
  • a good dollop of butter
  • 2 tbsp harissa

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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