Prepare couscous with reduced salt chicken stock, according to the packet instructions. Heat olive oil in a pan and cook the onion for 2-3 mins until softened.

Toss in chicken breast fillets and stir fry for 5-6 mins until tender. Add the blanched almonds and, when golden, stir in the hot curry paste and cook for 1 min more.

Add the couscous along with the apricots and the coriander. Toss until hot then serve with plain yogurt if you like.