This quick one-pot dish is perfect for a summer supper
Total time30 mins
Serves 4
250g couscous3 tbsp olive oil1 chopped onion2 large sliced skinless boneless chicken breast fillets85g blanched almonds1 tbsp hot curry paste100g halved ready-to-eat apricots120g pack fresh coriander
STEP 1Prepare 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 2Toss 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 3Add the couscous along with the apricots and the coriander. Toss until hot then serve with plain yogurt if you like.
