Step 1

In a large saucepan, heat the oil and gently saute the onion, ginger, garlic, spices and chicken for 4-5 minutes until lightly browned and fragrant.

Step 2

Add the tomatoes, stock, pumpkin and apricots, then cover. Simmer gently for 15 minutes or until the chicken is cooked. Remove the lid and let the juices reduce and thicken for a further 5 minutes.

Step 3

Put the couscous, lemon zest, dates and seasoning into a glass or stainless steel bowl, pour over the boiling water, cover and let stand for 5 minutes. Fluff up with a fork.

Step 4

Serve the fragrant chicken over the couscous and top with fresh chopped parsley and flaked almonds.