2 cups (500 ml) chicken broth

2 tablespoons (30 ml) harissa

1 can 14 oz (398 ml) chickpeas, rinsed and drained

2 tablespoons (30 ml) olive oil

2 cups (500 ml) couscous

1/2 cup (125 ml) dried apricots, diced

2 green onions, chopped

1 pinch ground cinnamon

Salt and pepper

In a fondue pot, above the flame, combine the chicken broth, harissa, chickpeas, and olive oil. Cover and bring to a boil. It may take up to 30 to 45 minutes.

Add the remaining ingredients and stir. Turn off the heat. Cover and let the couscous rest for about 5 minutes. Fluff the couscous with a fork. Season with salt and pepper.

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