70g couscous, cooked to pack instructions
1tsp freeze-dried tarragon
50g apricots, chopped
25g pumpkin seeds
10 outer leaves from a savoy cabbage
200g chicken breasts, cut into 1cm (1/4 in) strips
200ml dry cider or apple juice
Mix the couscous, tarragon, apricots and seeds, then season and cover.
Boil the cabbage for 5 minutes, then rinse in cold water. Reserve the 4 largest leaves, and spread out 4 more. Finely shred the 2 remaining leaves and mix with the couscous.
Place the couscous on 4 leaves, laying strips of chicken over the centre and wrap into a parcel. Place each parcel onto a large leaf, seam side down, and fold into a bundle
Cook with the cider in a covered pan for 12 minutes. To serve, remove the outer leaf.
***If you prefer rice instead of couscous it will work out just as good. I've used flavoured rices before like golden vegetable, Mexican and Mediterranean Tomato.