Chicken Skewers With Apricot And Herb Couscous - cooking recipe

Ingredients

1 1/4 cups couscous
1 1/2 cups hot vegetable stock
1/2 cup whole almonds
3 tbsp lemon juice
1 tbsp sugar
1/2 tsp ground cumin
1 lb chicken breast
2 tbsp sunflower oil
1 bunch green onions, sliced
14 oz cucumber, chopped
8 oz apricots, stoned and sliced
1 handful mint leaves
4 tbsp chopped parsley
None None lemon wedges, to garnish
None None Greek yogurt, to serve

Preparation

Put the couscous in a heatproof bowl and pour over the hot stock. Cover and leave to stand for 10 minutes until the couscous has plumped up and absorbed the stock. Fluff up the couscous with a fork and leave to cool.
Toast almonds in a pan until lightly colored and fragrant. Let cool slightly then chop roughly. To make the dressing, combine the lemon juice, sugar and cumin in a small bowl and season lightly with salt and pepper.
Cut the chicken into strips and thread onto wooden skewers. Season lightly. Heat the oil in a large frying pan and cook the chicken skewers in batches for 2-3 minutes on each side until golden and cooked through.
Stir the green onions, cucumber, apricots, almonds, herbs and lemon dressing into the couscous. Transfer to plates with the skewers and garnish with lemon wedges. Serve with Greek yogurt.