Spiced Couscous with Chicken & Almonds

Spicy couscous is cooked in Indian spices and apricots; topped with chicken, spring onions and almonds.

  • Easy
  • Serves 2
  • 20 Mins


  • 6 Buchanans apricots ready to eat, chopped
  • 2 tbsp Buchanans blanched almonds, toasted
  • 150g Buchanans couscous
  • 150ml chicken stock, hot
  • 1 large cooked chicken breast, skinless, shredded
  • 2 spring onions, sliced (use the green parts as well)
  • 2 teaspoons curry paste
  • 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 the rest of the yoghurt with the parsley. Serve the couscous with the yoghurt drizzled over.