• 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


  • 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.


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