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Recipe by olive magazine

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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.
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 yogurt with the parsley. Serve the couscous with the yogurt drizzled over

Per serving

513 kcalories, protein 37.4g, carbohydrate 68.8g, fat 11.8 g, saturated fat 2g, fibre 3.2g, salt 0.85 g

Latest comments and suggestions

• Dani

  24 April 2008

  Dani rated and commented on this recipe

  

  Wasn't much of a fan of this recipe.

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• Zoe

  27 April 2008

  Zoe rated this recipe

  

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• Nicki

  19 May 2008

  Nicki rated and commented on this recipe

  

  Really enjoyed this, although added more cury paste than stated in the recipe to give it that extra kick!

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• Paul S

  29 May 2008

  Paul S rated and commented on this recipe

  

  We loved this as a mid-week supper as it was quite easy to do but really tasty. We actually roasted some chicken legs with some curry paste on to help the flavours. We then took the meat off the bones to add to the rest of the ingredients. Worked really well for us!

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• Beth

  30 July 2008

  Beth rated and commented on this recipe

  

  Easy and yum

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• ariannamemo

  24 August 2008

  ariannamemo commented on this recipe

  lovely recipe,perfect for a pack-lunch too.Paul S's suggestion of roasting the chicken with the curry on them is great. Only thing is, what kind of curry paste? I was confronted with a multitude of multi-coloured jars in the store...help!

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• ookymooky

  14 September 2008

  ookymooky commented on this recipe

  I liked this dish, it was quick and easy and very tasty. I just used the curry paste in my cupboard which happened to be coconut and coriander.

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• angie54321

  01 October 2008

  angie54321 commented on this recipe

  Easy to do, and very tasty - I used quorn pieces instead of chicken (frying them gently first in soy sauce and water) and Pataks Korma curry paste. Please note - the recipe calls for curry PASTE, not curry sauce - 2 different things! Most supermarkets will sell the paste, by the sauces, but in smaller jars. Very economical, as they keep for ages.

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• Ceri

  20 January 2009

  Ceri rated and commented on this recipe

  

  Quick, easy and tasty. I added extra curry paste to pep it up a bit. I was also nice cold as a salad the next day for lunch.

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• Stela

  05 May 2009

  Stela rated and commented on this recipe

  

  Tasty but too dry. I added some fried mushrooms. Good for lunch box or as side dish.

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• DrFabio

  28 June 2009

  DrFabio rated and commented on this recipe

  

  It's become a regular accompaniment in our house - I serve it with kebabs, or griddled lamb.

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• DrFabio

  28 June 2009

  DrFabio commented on this recipe

  (Though obviously I leave out the chicken!)

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• zoemcc

  02 September 2009

  zoemcc commented on this recipe

  Very tasty! I served mine over baby spinach leaves and added some extra veg - capsicum and tomatoes to get in my 5 a day!

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http://www.bbcgoodfood.com/recipes/6174/

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Ingredients

• 2 tsp Indian curry paste
• 6 ready to eat apricots , chopped
• 150ml hot chicken stock
• 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 yogurt

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Difficulty and servings

Serves 2

Preparation and cooking times

Ready in 20 minutes

Ingredients

• 2 tsp Indian curry paste
• 6 ready to eat apricots , chopped
• 150ml hot chicken stock
• 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 yogurt

Per serving

513 kcalories, protein 37.4g, carbohydrate 68.8g, fat 11.8 g, saturated fat 2g, fibre 3.2g, salt 0.85 g

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