chicken and apricot couscous
How to make chicken and apricot couscous recipe
Serves 4, Total cooking time 20 minutes
Ingredients:
200 g (7 oz) couscous
1 tablespoon hot curry powder
5 tablespoons extra virgin olive oil
700 ml (1 pint 3 fl oz) hot chicken stock
100 g (3½ oz) cashew nuts
finely grated rind and juice of 1 lemon
1 red chilli, deseeded and chopped
4 tablespoons chopped mint
4 tablespoons chopped fresh coriander
100 g (3½ oz) ready-to-eat dried apricots, finely chopped
100 g (3½ oz) dried cranberries
2 ready-cooked chicken breasts, skin removed and roughly shredded
juice of 1 orange
salt and pepper
chopped flat leaf parsley, to serve
Method:
Put the couscous, curry powder and oil in a large heatproof bowl. Stir in the stock, then cover with clingfilm and leave to stand for 8–10 minutes, or according to the packet instructions, until the stock is absorbed.
Meanwhile, heat a small nonstick frying pan until hot, add the cashew nuts and dry-fry, stirring frequently, for 3–4 minutes or until toasted. Remove from the pan and set aside.
Fork through the couscous to separate the grains, then stir in the cashews and all the remaining ingredients. Season, toss to mix well and serve scattered with chopped parsley.
For spicy chicken & fruit couscous salad:
Put 400 g (13 oz) shredded ready-cooked chicken breasts and 2 x 250 g (8 oz) tubs ready-cooked roasted vegetable couscous in a large bowl.
Mix together 4 tablespoons olive oil, 1 deseeded and finely diced red chilli, 50 g (2 oz) chopped readyto- eat dried apricots, 50 g (2 oz) dried cranberries, 1 teaspoon hot curry powder and the juice of 2 limes in a bowl and season. Pour over the salad, toss and serve. Total cooking time 10 minutes.
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