Instructions

1. Combine couscous and stock in a heatproof bowl, cover with clingfilm and set aside.
2. Drizzle about 1 tbsp olive oil into a medium sized pot and place over medium heat. Once hot, add the onions and cook until tender.
3. Increase heat slightly and add the chicken, almonds and raisins or saltanas. Cook for about 5 minutes, stirring occasionally, until chicken is golden. Stir in the curry paste and cook for further 1 minute.
4. Use a fork to separate and fluff up the couscous, then add to the pot along with the dried apricot. Lightly toss or stir together and cook for further 1 minute, or until everything is heated through.
5. Garnish with coriander and serve with yoghurt and mango chutney on the side.