Instructions

Heat 1tbsp olive oil in a pan, add the cous cous and fry gently until the grains are golden brown, stirring occasionally. Pour 300ml chicken stock into the pan and cook for about 15 minutes, stirring frequently so the cous cous doesn’t stick to the pan, until the stock has been absorbed and the grains are soft, gradually adding the rest of the stock if the grains become dry before they are cooked.

Meanwhile, heat another tablespoon of olive oil in a large frying pan, add the cashews and stir-fry over a medium heat until lightly golden. Drain with a slotted spoon on to a plate lined with kitchen paper.

Add the remaining tablespoon of olive oil to the frying pan and stir-fry the turkey strips over a high heat for 2-3 minutes until browned. Drain and set aside. Add the red onion, lower the heat and cook until softened. Stir in the Peppadew Peppers, chickpeas, apricots, coriander and cumin and cook for 5 minutes.

Return the turkey and cashews to the pan and toss everything together for 2-3 minutes until piping hot. Season with salt and freshly ground black pepper.

Stir the cous cous into the turkey and Peppadew Pepper mixture and divide between serving plates. Scatter over chopped fresh coriander and serve with pitta or other flat breads.

Tip – If using ordinary cous cous, put this in a large bowl and pour over hot chicken stock to cover the grains. Put a plate over the bowl and leave to stand while you cook the turkey and Peppadew Pepper mixture, during which time the cous cous grains will swell and absorb the stock.