1 - Heat the olive oil in a large frying pan and cook the onion for 1-2 mins just until softened.

2 - Add the chicken and fry for 7-10 mins until cooked through and the onions have turned golden.

3 - Grate over the ginger, stir through the harissa to coat everything and cook for 1 min more.

4 - Tip in the apricots, chickpeas and couscous, then pour over the stock and stir once.

5 - Cover with a lid or tightly cover the pan with foil and leave for about 5 mins until the couscous has soaked up all the stock and is soft.