Recipe uploaded by

8 ratings

Recipe by olive magazine

Subscribe to olive magazine - 3 issues for £1

Tested

Leave a comment or rate this recipe

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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Zoe

  27 April 2008

  Zoe rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Beth

  30 July 2008

  Beth rated and commented on this recipe

  

  Easy and yum

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• DrFabio

  28 June 2009

  DrFabio commented on this recipe

  (Though obviously I leave out the chicken!)

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

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

Your binder

• Register
• Sign in
• More info

Save your favourite recipes; add, rate and comment on recipes. Plus, get our newsletter.

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

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

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

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.

Tried and tested recipes from Good Food and olive magazines. bbcgoodfood.com

Recipes from the new TV channel and celebrity chefs. goodfoodchannel.co.uk