Mix the Chicken Breast (4) with the Harissa Paste (1 tablespoon). Heat 1 tablespoon olive oil in a large pan, add the chicken and fry for 2-3 minutes. Remove and set aside.
Add the Onion (1) and Carrot (2) to the pan and fry for 4-5 minutes until soft. Return chicken to the pan.
Dissolve the Knorr® Chicken Stock Pot (1) in 350ml boiling water.
Stir in the chicken stock, Water (450 milliliter), Dried Apricot (100 gram), and Cherry Tomato (1 handful) and cook covered over low heat for 45 minutes.
Serve with couscous and garnish with Fresh Parsley (to taste) and Slivered Almonds (to taste).