Method
1 Combine chicken, lemon juice, seasoning and turmeric in a large bowl. Cover and refrigerate for 30 minutes, or overnight.

2 To make yogurt sauce, combine all ingredients in a bowl and mix well.

3 To make apricot couscous, heat stock and oil in a pan until boiling. Remove from heat. Add couscous. Cover pan. Stand for 2 to 3 minutes while couscous swells. Add rind, apricots and coriander. Heat again on very low heat for 3 minutes while stirring with a fork to separate the grains.

4 Heat an oiled grill pan or barbecue hot plate. Add chicken. Cook on both sides until browned and cooked through.

5 Serve chicken with apricot couscous and yogurt sauce. Garnish with shredded lemon rind and extra fresh coriander.