Cooking Time: 15 minutes

Serves 4

What you need

• Olive oil
• 2 lbs. boneless chicken breasts, cut into bite-sized pieces
• 1 pouch of Haven’s Kitchen Zippy Chili Harissa
• 1 15 oz can, chickpeas
• 1 cup, regular – quick couscous (Not the pearl couscous variety)
• 2 cups chicken stock
• A handful of prunes
• ½ bunch parsley, chopped

How to Make it 

1. In a lidded braiser, or deep skillet, heat a glug of the olive oil on medium-high heat and add the chicken to lightly brown
2. Add about ½ a pouch of the Harissa to coat the chicken and cook for a minute more
3. Add in your couscous to evenly coat with the harissa and gradually add your chickpeas
4. Pour in your stock and bring it to a simmer
5. Once simmering, add in the dried fruit and cover. Cook for about 5 minutes until the couscous has soaked up all the stock and is soft. Fluff up the couscous with a fork and garnish with parsley