Smoked Chicken with Moroccan Couscous

Step by step

Method

1. 1

   Gently sauté the sliced celery and spring onions in the butter. Stir in the crumbled chicken stock cube, cinnamon, chopped apricots, raisins and couscous. Mix well. Pour in about 400ml (⅔ pint) boiling water (or enough to cover), cover with cling film and leave to stand and swell for 10 minutes.

2. 2

   Meanwhile toast and roughly chop the almonds and warm the chicken.

3. 3

   When the couscous is ready, fluff it up with a fork and transfer to a large shallow dish. Pile the chicken on top and scatter with the almonds.

4. 4

   To serve, heat the olive oil in a small pan, then stir in the paprika and cumin. Drizzle over the dish and sprinkle with a little extra cinnamon and chopped coriander. Serve with roasted red peppers and butternut squash.