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Spicy chicken couscous

This quick one-pot Moroccan dish is perfect for a summer supper

  • Ready in 25-30 minutes
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 486
  • Carbohydrates 45
  • Saturated Fat 2
  • Sugar 0
  • Protein 28
  • Fat 23
  • Fibre 4
  • Salt 0.56

Nutrition per serving

  • Calories 486
  • Carbohydrates 45
  • Saturated Fat 2
  • Sugar 0
  • Protein 28
  • Fat 23
  • Fibre 4
  • Salt 0.56

Ingredients

  • 250g couscous
  • 3 tbsp olive oil
  • 1 chopped onion
  • 2 large sliced skinless boneless chicken breast fillets
  • 85g blanched almonds
  • 1 tbsp hot curry paste
  • 100g halved ready-to-eat apricots
  • 20g pack 1oz fresh coriander

Method

  1. Prepare couscous with chicken stock, according to the packet instructions. Heat olive oil in a pan and cook the onion for 2-3 mins until softened.

  2. Toss 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.

  3. Add the couscous along with the apricots and the coriander. Toss until hot then serve with plain yogurt if you like.

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