Spiced couscous with chicken and almonds

Ingredients

• 2 tsp Indian curry paste
• 6 ready to eat apricots chopped
• 150 ml chicken stock hot
• 150 g 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
• 150 ml natural yoghurt

Instructions

1. 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. 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 yoghurt with the parsley. Serve the couscous with the yoghurt drizzled over.