- 250g couscous
Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…
- 3 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 chopped onion
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 large sliced skinless boneless chicken breast fillets
- 85g blanched almonds
- 1 tbsp hot curry paste
- 100g halved ready-to-eat apricots
A relative of the peach, nectarine, plum and cherry, apricots are fragrant, with a soft, velvety…
- 20g pack 1oz fresh coriander
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Prepare couscous with chicken stock, according to the packet instructions. Heat olive oil in a pan and cook the onion for 2-3 mins until softened.
Toss in chicken breast fillets and stir fry for 5-6 mins until tender. Add the blanched almonds and, when golden, stir in the hot curry paste and cook for 1 min more.
Add the couscous along with the apricots and the coriander. Toss until hot then serve with plain yogurt if you like.