Couscous Salad With Chicken And Apricots - cooking recipe

Ingredients

1 1/3 cups couscous
1 1/4 cups hot chicken stock
1 tbsp olive oil
3 None chicken breasts (about 5 oz each)
6 oz dried apricots
3 tbsp honey
1/4 None cucumber, halved and thinly sliced
2 None oranges, segmented
3 tbsp mint, chopped
2 tbsp cilantro, chopped
None None Dressing
3 tbsp olive oil
1 tbsp red wine vinegar
None None Plain yogurt, to serve (optional)

Preparation

Place couscous in a large bowl. Pour over stock and season to taste. Toss to mix. Set aside for 15 minutes.
Heat the oil in a large frying pan. Cook the chicken breasts over moderately high heat for 12-15 minutes, turning once, until golden brown and cooked through. Add dried apricots to the pan. Cook for another 2-3 minutes, until warmed through. Remove chicken and apricots from the pan.
Cut the chicken into bite sized chunks. Add to the cooked couscous along with the warm apricots, honey, sliced cucumber, orange segments, mint and cilantro. Season the salad to taste.
Place the oil and red wine vinegar in a small bowl and whisk to combine. Pour over the salad and toss well to mix. Serve with yogurt, if desired.