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Photo of Chicken and apricot koftas on couscous by WW

Chicken and apricot koftas on couscous

Total Time
25 min
15 min
10 min
This deliciously spicy-sweet meat dish takes only 25 minutes from start to finish.


Frozen broad beans

400 g

Chicken breast mince

400 g

Dried apricots

½ cup(s), (75g), chopped

Moroccan seasoning

2 tsp

Olive oil

1 tbs

Chicken stock

1 cup(s), (250ml) salt reduced

Dry couscous

1 cup(s), (200g)


  1. Cook the broad beans in a saucepan of boiling water for 3 minutes or until cooked. Refresh under cold water and drain. Peel the beans.
  2. Combine the mince, half the apricot and Moroccan spice in a medium bowl. Season with salt and pepper. Divide the mixture into 12 portions. Shape each portion to form an 8cm-long kofta. Heat the oil in a large non-stick frying pan over high heat. Cook the koftas for 3 minutes each side or until browned and cooked through. Transfer to a plate and cover to keep warm.
  3. Add stock to the pan and bring to the boil. Remove from heat. Stir in the couscous. Cover and set aside for 5 minutes or until the liquid is absorbed. Separate the grains with a fork. Toss through the beans and remaining apricot. Serve the koftas with couscous.


SERVING SUGGESTION: Steamed broccolini and carrots.