What you need:

450g (1lb) diced turkey thigh
2 tbsp seasoned flour
1 tbsp oil
1 onion, peeled and cut into wedges
3 garlic cloves, peeled and crushed
1 tsp ground coriander
1 tsp ground cinnamon
100g (4oz) button mushrooms, wiped and sliced if large
400g (14oz) can chickpeas, drained
400g (14oz) can chopped tomatoes
450ml (3/4 pint) turkey or chicken stock
75g (3oz) ready-to-eat dried apricots
2 tbsp toasted flaked almonds
1 tbsp freshly chopped coriander

For the Couscous
225g (8oz) couscous
1 tsp ground cinnamon
1 tbsp toasted flaked almonds
1 tbsp freshly chopped coriander

What you do:

Toss the turkey in seasoned flour, reserve. Heat the oil in a large pan and gently sauté the onion, garlic and spices for 5 minutes. Add turkey to the pan and continue to cook, stirring for 3 minutes or until turkey is sealed.

Add remaining flour and mushrooms and cook for a further 2 minutes. Then stir in the drained chickpeas, canned tomatoes with their juice and the stock. Bring to the boil, cover with a lid then reduce heat and simmer for 10 minutes.

Meanwhile cover the couscous with 450ml (3/4 pint) of boiling water. Leave for 10-15 minutes, stirring occasionally or until the water has been absorbed. Stir occasionally to separate the grains. Either place in a muslin-lined steamer over a pan of gently simmering water and simmer for 20 minutes, fluffing with a fork or reheat in microwave on full power for 2-4 minutes, according to your microwave wattage and then stand for 1 minute.Stir in salt and ground cinnamon to taste, the flaked almonds and chopped coriander.

Add the apricots and cook for a further 10-15 minutes or until turkey is tender. Spoon on top of the couscous, sprinkle with the toasted flaked almonds and chopped coriander and serve.

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