Spiced Couscous with Chicken & Almonds

Spicy and fruity couscous.

  • Easy
  • Serves 2
  • 20 Mins


  • 2tsp curry paste
  • 6 Buchanans Apricots (chopped)
  • 150ml chicken stock (hot)
  • 150g Buchanans couscous
  • 1 large cooked chicken breast, skinless (shredded)
  • 2 spring onions (sliced)
  • 2 tbsp Buchanans blanched almonds (toasted)
  • small bunch flat-leaf parsley (chopped)
  • 150ml natural yoghurt


  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.
  2. Cover with cling film and leave for 5 minutes.
  3. Break up the couscous with a fork and stir through the chicken, spring onions, almonds and half the parsley.
  4. Mix remaining parsley with yoghurt.
  5. spoon couscous into serving bowls and drizzle with yoghurt.