Moroccan Spiced Chicken with Apricot and Olive Pearl Couscous

Steps

1. a small pot of salted water to the boil.
2. Cook pearl couscous in pot of boiling water for 9–10 minutes, until just tender. Drain well and return to pot with a drizzle of olive oil to prevent sticking.
3. Pat chicken breast dry with paper towels and cut into steaks. To do this, place your hand flat on top of chicken breast and use a knife to slice through horizontally to make 2 thin steaks. In a small bowl evenly coat chicken with Moroccan spice mix.
4. Heat a drizzle of oil in a small fry-pan on medium-high heat. Cook chicken for about 2 minutes each side (depending on thickness), or until cooked through. Set aside, covered with foil, to rest for 2–3 minutes.
5. Wipe out pan, reduce heat to medium and heat a drizzle of oil. Add leek, garlic and ginger and cook for 3–4 minutes, until starting to soften. Add apricots, tomato, stock, orange zest and olives and cook a further 3–5 minutes, until most of the liquid has evaporated.
6. Remove from heat and stir through spinach, coriander and cooked couscous. Season to taste with salt and pepper.
7. Place apricot and olive pearl couscous onto a plate and top with Moroccan-spiced chicken.