Recipes
Spiced chicken, apricot and almond couscous
Even chilled, this lunch brings a touch of heat to your midday munching.
Even chilled, this lunch brings a touch of heat to your midday munching.
Cook: 30 Mins
Serves: 4
Price: £2.75 per serving
Nutritional Information
Each 367g serving contains
Energy
7722kj
503kcal
7722kj
503kcal
25%
Fat
17.6g
17.6g
Med
25%
25%
Saturates
2.2g
2.2g
Low
11%
11%
Sugars
12.1g
12.1g
Low
13%
13%
Salt
0.62g
0.62g
Low
10%
10%
1
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
2104kj/503kcal
Typical energy values per 100g:
2104kj/503kcal
Ingredients
2tbsp Olive Oil
1 Red Onion, chopped
1 Red or Yellow Pepper, deseeded and diced
1 Courgette, diced
2tsp Mild Chilli Powder
200g Couscous
6 Asda Dried Apricots, diced
2tbsp Harissa
400ml Hot Chicken Stock, made with one reduced salt stock cube
3 Garlic Cloves, crushed
2 Lemons, zested and juiced
2 Chicken Breasts
25g Pack Fresh Coriander, finely chopped
50g Flaked Almonds, toasted
4tbsp Tzatziki
Method
1
Heat 1tbsp oil in a large pan. Add the veg with 1tsp chilli powder. Season, cover and cook gently until softened; about 15 mins. Set aside to cool slightly.
2
Meanwhile, put the couscous and apricots into a bowl. Stir the harissa into the stock, then pour over the couscous. Cover and set aside for 10 mins.
3
In a small bowl, mix the garlic, half the lemon zest and juice, the remaining chilli powder and 1/2tbsp oil. Slice the chicken horizontally to open like a book. Season and drizzle with oil. Heat a frying pan over medium-high heat and cook the chicken for 3 mins on one side. Turn, then pour over the dressing and cook for a further 3 mins. Turn to make sure the chicken is coated in the dressing. Cover and remove from the heat for 5 mins.
4
Fluff up the couscous and season. Stir through the veg. Add the coriander and the rest of the lemon juice and zest. Slice the chicken and serve with the couscous. Pour over the pan juices and top with some toasted almonds and tzatziki.