Couscous Bowl with Spiced Chicken, Apricot & Mint Cream

Ingredients

• 150 gpearl couscous
• 250 gchicken thigh fillet
• 1courgette — small, approx. 200 g
• 100 gchickpeas — drained
• 50 gdried apricots
• 1red onion — small
• 1 tbspolive oil
• 1 tsphoney
• 1 tspharissa
• ½ tspground cumin
• ½ tspsmoked paprika powder
• ¼ tspfine sea salt
• ¼ tspblack pepper — freshly ground
• 100 gGreek yoghurt
• 8 gmint — fresh
• 1 tsphoney
• 1 tbspwater
• fine sea salt — pinch

Method

1. 1

   Cook the pearl couscous according to the package instructions. Drain and let it steam off briefly.

2. 2

   Cut the courgette into half slices, the red onion into thin wedges, and the apricots into strips.

3. 3

   Cut the chicken thigh fillet into coarse pieces.

4. 4

   Mix the chicken with the harissa, honey, cumin, smoked paprika powder, salt, and black pepper.

5. 5

   Heat half of the olive oil in a large frying pan. Fry the chicken for 6–7 minutes until golden brown all over and cooked through. Remove from the pan.

6. 6

   Add the remaining olive oil and fry the courgette and red onion for 4–5 minutes over high heat.

7. 7

   Add the chickpeas and apricots and cook for another 2 minutes.

8. 8

   Finely chop the mint and mix with the Greek yoghurt, honey, water, and a pinch of salt.

9. 9

   Divide the pearl couscous between two bowls. Spoon the vegetables, chickpeas, and apricots loosely over it, and distribute the spiced chicken on top.

10. 10

    Spoon the mint cream in small quantities over the bowl or serve it partly on the side.