Nicely Spicy Apricot Chicken
Ingredients (serves 4)
Leftovers from a roast chicken
1 tbsp olive oil
2 tsp cumin
2 tsp coriander
400g coriander and lemon couscous (buy ready-flavoured, it's far easier!)
1 chicken stock cube
2 tbsp apricot jam
200g chopped french beans (fresh or frozen)
Tip the couscous into a saucepan. Pour over 800ml boiling water and boil for one minute, then cover, remove from the heat and leave for 5 minutes.
Meanwhile, heat the oil and add the chopped chicken, stripped from the carcass. Add the beans, cumin and coriander and stir fry quickly for couple of minutes. Pour in 450ml of boiling water, and crumble in the stock cube. Add the jam, season, stir and leave to simmer for 5 minutes.
The couscous should now be nicely fluffed up. Stir through to break it up, and serve. Spoon the chicken on top and pour over the sauce.