Spiced Chicken Couscous

Charmaine Lu -
  • 250g couscous
  • Chicken stock
  • 3 tbsp olive oil
  • 1 onion, finely chopped
  • 2 skinless chicken breast fillets
  • 90g blanched almonds
  • 1 tbsp curry paste
  • 100g dried apricots, halved
  • 120g coriander, chopped
  • Prepare the couscous with the stock according to pack instructions. Heat the olive oil and cook the onion for 3 mins to soften. Toss in the chicken breast fillets and stir-fry for 5 mins or until tender and cooked through. Add the almonds then stir in the curry paste and cook for 2 mins.
  • Add the couscous to the mix along with the apricots and chopped coriander. Toss everything together and serve with a dollop of yoghurt, if you fancy.
30 mins
4 serving