Spicy Chicken, Apricot and Cranberry Couscous

cook 20 mins
  • 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 (3 1/2 oz) cashew nuts
  • finely grated rind and juice of 1 lemon
  • 1 red chilli, deseeded and chopped
  • 4 tablespoons chopped mint leaves
  • 4 tablespoons chopped coriander
  • 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.
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