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Quick Chicken and Apricot Couscous

Quick Chicken and Apricot Couscous

Serves 2 (each serving contains approximately 533 kcal)
Suitable for vegetarians if an alternative to chicken is used.

Dried apricots are included in this meal as they are a source of calcium needed for bone and teeth health.

Ingredients

1 onion (150g)
1 tbsp olive or rapeseed oil (15g)
1 garlic clove (4g)
2 skinless chicken breast fillets (300g)*
½ tsp ground turmeric (2.5g)
6 dried apricots (30g)
250ml vegetable stock (made from reduced salt stock cube)
90g wholemeal couscous

*Suitable vegetarian alternatives for chicken fillets are:
320g tofu
500g mycoprotein such as Quorn chicken style pieces
400g chickpeas, drained and rinsed

The Method

Heat a large non-stick frying pan over a medium heat. Peel and finely chop the
onion. Add the oil to the pan and sauté for 1-2 minutes until softened. Peel and
mince the garlic, then cut the chicken into bite-sized pieces and toss both together.
Add the garlic chicken to the onion and sauté for another r 5-7 minutes until the
chicken is just cooked through and lightly golden. Stir in the turmeric and cook for
another minute.

Chop the apricots into small pieces. Pour the stock into a small saucepan and bring
to a simmer. Stir in the couscous and apricots, then cover with a lid. Remove from
the heat and set aside for 5 minutes until all the stock has been absorbed.

Fluff up the couscous up with a fork and gently fold into the chicken mixture. Divide
between bowls to serve.
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