2 red capsicum, seeds removed, cut into thick slices
4 fresh tomatoes, cut into wedges
1 tbsp extra-virgin olive oil
2 cups instant couscous
2 cups boiling water
1 tbsp butter
1 can chickpeas, rinsed and drained
¾ cup raisins
½ cup pitted green olives, halved
1 bunch chives, finely chopped
½ cup coriander leaves, picked
Salt and pepper to taste
Half head of cauliflower
Handful of chopped green beans
1 tbsp Goji berries
In a mortar and pestle pound the garlic, coriander roots and stems with a large pinch of salt to a paste. Add olive oil, honey, lemon juice and ras el hanout and mix well.
Place the chicken in a bowl and pour over the marinade. Using your hands, massage the marinade into the meat. Set aside in fridge to marinate for at least 30 minutes.
Heat the olive oil for in a tagine or large, heavy-based saucepan over medium-high heat. Add the apricots, stirring until blistered. Add lemon slices, placing flat on the base to get colour on the surface of the fruit.
Add the marinated chicken to the pan, stirring until coloured on all sides.
Deglaze the pan with stock and top with vegetables, [except for the cauliflower and green beans.] Reduce heat, cover and cook for 30 minutes, or until chicken is cooked through and tender.
Add in the cauliflower and beans and simmer for a further 5- 10 minutes
Meanwhile, make the couscous. Coat a heatproof bowl with the olive oil, by swirling it around the bowl, and then add couscous and Harissa paste
Add boiling water and butter. Cover immediately with plastic wrap to ensure no steam escapes. Set aside for 10 minutes until the water has been absorbed. Stir with fork to fluff the grains. Add the remaining ingredients and toss until combined.
Serve the apricot chicken tagine with the couscous salad.
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