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Ingredients
Method
- 250g couscous
- 3-4 tbsp olive oil
- 1 chopped onion
- 2 chicken breast fillets, sliced
- 90g blanched almonds
- 1 tbsp curry paste
- 100g dried apricots, halved
- 120g coriander, chopped
- Hot chicken stock
- Prepare the couscous with the stock, according to the packet instructions. Heat the oil in a pan and cook the onion for a couple of mins to soften. Toss in the chicken breast pieces and stir-fry for about 6 mins, then add the almonds and curry paste, and stir for a minute more.
- Once everything is cooked, add the couscous, coriander and apricots to the pan. Toss together to combine, then serve with a dollop of natural yoghurt.
20 mins
4 serving
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