Spiced couscous with chicken and almonds
- Preparation and cooking time
- Total time
- Easy
- serves 2
Ingredients
- 2 tsp Indian curry paste
- 6 ready to eat apricots, chopped
- 150ml chicken stock, hot
- 150g couscous
- 1 large skinless cooked chicken breast, shredded
- 2 spring onions, sliced (use the green parts as well)
- 2 tbsp blanched almonds, toasted
- a small bunch flat-leaf parsley, chopped
- 150ml natural yoghurt
Method
- STEP 1
Mix the curry paste and apricots with the chicken stock until the paste has dissolved. Then put the couscous in a bowl and pour over the stock.
Cover with clingfilm and leave for 5 minutes. - STEP 2
Break up the couscous with a fork and stir through the chicken, spring onions, almonds and half the parsley.
Mix the rest of the yoghurt with the parsley. Serve the couscous with the yoghurt drizzled over.