Spicy chicken couscous
This quick one-pot Moroccan dish is perfect for a summer supper
- Ready in 25-30 minutes
- Serves 4
- Easy
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
- 20g pack 1oz fresh coriander
Method
-
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.
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