100 g (3 1/2 oz) ready-to-eat dried apricots, finely chopped
100 g (3 1/2 oz) dried cranberries
2 shop-bought ready-cooked chicken breasts, skin removed and roughly shredded
juice of 1 orange
salt and pepper
flat leaf parsley, chopped, to serve
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.
Gently fork 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.