Coronation Chicken Couscous Salad with Chickpeas, Raisins and Almonds

Peel and dice onion. Dice cucumber. Drain and rinse chickpeas. Pick coriander leaves and chop. Cut chicken into bite sized pieces. Zest lime.

To a frying pan over a medium high heat, add a drizzle of oil. Add onions to the pan and sauté for 4-5 minutes until translucent. Add chicken to the pan and cook for a further 3-4 minutes. add mild curry powder to the pan. Toss to coat the chicken and onions in curry powder and cook for a further 2 minutes. Remove from the heat to cool.

Mix stock and 3 cups of boiling water together. Place couscous in a bowl and cover with the stock mix. Cover with a lid and let it stand for about 5 minutes. Fluff with a fork and season with salt and pepper to taste.

In a small bowl, mix together the Greek yoghurt/mayo, mango chutney, lime zest and juice (to taste). Taste and adjust seasoning with salt, pepper and lime juice. In a dry pan, toast almonds over low heat until light brown and crunchy. Remove from pan and set aside.

To assemble the dish, mix together curried chicken and onions, cucumber, spinach, raisins, chickpeas, most of the coriander and sauce. Taste and season with salt and pepper. The chicken can be served on a bed of couscous or if preferred the couscous can be mixed through the creamy chicken. Garnish with remaining coriander and scatter over flaked almonds.

Peel and dice onion. Dice cucumber. Drain and rinse chickpeas. Pick coriander leaves and chop. Cut chicken into bite sized pieces. Zest lime.

To a frying pan over a medium high heat, add a drizzle of oil. Add onions to the pan and sauté for 4-5 minutes until translucent. Add chicken to the pan and cook for a further 3-4 minutes. add mild curry powder to the pan. Toss to coat the chicken and onions in curry powder and cook for a further 2 minutes. Remove from the heat to cool.

Mix stock and 3 cups of boiling water together. Place couscous in a bowl and cover with the stock mix. Cover with a lid and let it stand for about 5 minutes. Fluff with a fork and season with salt and pepper to taste.

In a small bowl, mix together the Greek yoghurt/mayo, mango chutney, lime zest and juice (to taste). Taste and adjust seasoning with salt, pepper and lime juice. In a dry pan, toast almonds over low heat until light brown and crunchy. Remove from pan and set aside.

To assemble the dish, mix together curried chicken and onions, cucumber, spinach, raisins, chickpeas, most of the coriander and sauce. Taste and season with salt and pepper. The chicken can be served on a bed of couscous or if preferred the couscous can be mixed through the creamy chicken. Garnish with remaining coriander and scatter over flaked almonds.

Peel and dice onion. Dice cucumber. Drain and rinse chickpeas. Pick coriander leaves and chop. Cut chicken into bite sized pieces. Zest lime.

To a frying pan over a medium high heat, add a drizzle of oil. Add onions to the pan and sauté for 4-5 minutes until translucent. Add chicken to the pan and cook for a further 3-4 minutes. add mild curry powder to the pan. Toss to coat the chicken and onions in curry powder and cook for a further 2 minutes. Remove from the heat to cool.

Mix stock and 1 1⁄2 cups of boiling water together. Place couscous in a bowl and cover with the stock mix. Cover with a lid and let it stand for about 5 minutes. Fluff with a fork and season with salt and pepper to taste.

In a small bowl, mix together the Greek yoghurt/mayo, mango chutney, lime zest and juice (to taste). Taste and adjust seasoning with salt, pepper and lime juice. In a dry pan, toast almonds over low heat until light brown and crunchy. Remove from pan and set aside.

To assemble the dish, mix together curried chicken and onions, cucumber, spinach, raisins, chickpeas, most of the coriander and sauce. Taste and season with salt and pepper. The chicken can be served on a bed of couscous or if preferred the couscous can be mixed through the creamy chicken. Garnish with remaining coriander and scatter over flaked almonds.

Peel and dice onion. Dice cucumber. Drain and rinse chickpeas. Pick coriander leaves and chop. Cut chicken into bite sized pieces. Zest lime.

To a frying pan over a medium high heat, add a drizzle of oil. Add onions to the pan and sauté for 4-5 minutes until translucent. Add chicken to the pan and cook for a further 3-4 minutes. add mild curry powder to the pan. Toss to coat the chicken and onions in curry powder and cook for a further 2 minutes. Remove from the heat to cool.

Mix stock and 1 1⁄2 cups of boiling water together. Place couscous in a bowl and cover with the stock mix. Cover with a lid and let it stand for about 5 minutes. Fluff with a fork and season with salt and pepper to taste.

In a small bowl, mix together the Greek yoghurt/mayo, mango chutney, lime zest and juice (to taste). Taste and adjust seasoning with salt, pepper and lime juice. In a dry pan, toast almonds over low heat until light brown and crunchy. Remove from pan and set aside.

To assemble the dish, mix together curried chicken and onions, cucumber, spinach, raisins, chickpeas, most of the coriander and sauce. Taste and season with salt and pepper. The chicken can be served on a bed of couscous or if preferred the couscous can be mixed through the creamy chicken. Garnish with remaining coriander and scatter over flaked almonds.

Peel and dice onion. Dice cucumber. Drain and rinse chickpeas. Pick coriander leaves and chop. Cut chicken into bite sized pieces. Zest lime.

To a frying pan over a medium high heat, add a drizzle of oil. Add onions to the pan and sauté for 4-5 minutes until translucent. Add chicken to the pan and cook for a further 3-4 minutes. add mild curry powder to the pan. Toss to coat the chicken and onions in curry powder and cook for a further 2 minutes. Remove from the heat to cool.

Mix stock and 1 1⁄2 cups of boiling water together. Place couscous in a bowl and cover with the stock mix. Cover with a lid and let it stand for about 5 minutes. Fluff with a fork and season with salt and pepper to taste.

In a small bowl, mix together the Greek yoghurt/mayo, mango chutney, lime zest and juice (to taste). Taste and adjust seasoning with salt, pepper and lime juice. In a dry pan, toast almonds over low heat until light brown and crunchy. Remove from pan and set aside.

To assemble the dish, mix together curried chicken and onions, cucumber, spinach, raisins, chickpeas, most of the coriander and sauce. Taste and season with salt and pepper. The chicken can be served on a bed of couscous or if preferred the couscous can be mixed through the creamy chicken. Garnish with remaining coriander and scatter over flaked almonds.

Peel and dice onion. Dice cucumber. Drain and rinse chickpeas. Pick coriander leaves and chop. Cut chicken into bite sized pieces. Zest lime.

To a frying pan over a medium high heat, add a drizzle of oil. Add onions to the pan and sauté for 4-5 minutes until translucent. Add chicken to the pan and cook for a further 3-4 minutes. add mild curry powder to the pan. Toss to coat the chicken and onions in curry powder and cook for a further 2 minutes. Remove from the heat to cool.

Mix stock and 1 1⁄2 cups of boiling water together. Place couscous in a bowl and cover with the stock mix. Cover with a lid and let it stand for about 5 minutes. Fluff with a fork and season with salt and pepper to taste.

In a small bowl, mix together the Greek yoghurt/mayo, mango chutney, lime zest and juice (to taste). Taste and adjust seasoning with salt, pepper and lime juice. In a dry pan, toast almonds over low heat until light brown and crunchy. Remove from pan and set aside.

To assemble the dish, mix together curried chicken and onions, cucumber, spinach, raisins, chickpeas, most of the coriander and sauce. Taste and season with salt and pepper. The chicken can be served on a bed of couscous or if preferred the couscous can be mixed through the creamy chicken. Garnish with remaining coriander and scatter over flaked almonds.