When you’re a student, couscous is your kitchen’s best friend – delicious in several minutes. No time, because revision took over? Or a lot of time, because the revision has finished and it’s time to try something new in the kitchen? Sure. Toss some chickpeas in, a bit of leftover chicken breast (no food waste whatsoever!… or, let’s be honest, a pack of chicken you got in Tesco which lingers somewhere in your fridge) and a handful of sliced almonds. A few herbs, because the food has to be flavoursome, right? Here it is – something that can be prepared even by those who tried to escape cooking in every single possible way. 

Nutmeg couscous with chicken, apricots and chickpeas

Serves 2-3 | Ready in less than 15 mins

4 tablespoons of couscous
1 tablespoon of olive oil
1 teaspoon of lemon juice
1 cooked chicken breast fillet, chopped
8 tablespoons of canned chickpeas
2 tablespoons of sliced almonds
1 tablespoon of chopped coriander
1 tablespoon of chopped parsley
1 teaspoon of chopped mint
4-5 dried apricots, chopped
1 tablespon of chopped onions
a pinch of nutmeg
salt and pepper

Pour twice as much hot water over couscous. Cover and set aside for 5 minutes.
Add the lemon juice and olive oil to the bowl, mix throroughly. Add onions, chopped herbs, apricots, almonds, chickpeas, chicken breast and mix it with the couscous. Season with salt, pepper and nutmeg.

Kasia Kwasniewska

Editor in Chief

Loves reading, watching films, eyeing (and producing) good design, listening to music and stuffing her face with chocolate whenever the opportunity arises. Cooks from time to time, and drinks far too much coffee to be a normal human being. Liked my work? Buy me a coffee!

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