Ingredients

250g couscous
3 tbsp olive oil
1 chopped onion
2 large sliced skinless boneless chicken breast fillets
85g blanched almonds
1 tbsp hot curry paste
100g halved ready-to-eat apricots
120g pack fresh coriander

Method
step 1
Prepare couscous with reduced salt chicken stock, according to the packet instructions. Heat olive oil in a pan and cook the onion for 2-3 mins until softened.

step 2
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.

step 3
Add the couscous along with the apricots and the coriander. Toss until hot then serve with plain yogurt if you like.