1) Heat the tablespoon of olive oil in a tagine or large pan. Slice the two chicken fillets in half, season with a pinch of salt and pepper and cook until golden brown.
2) Remove the fillets from the pan and add the chopped onion, crushed garlic, yellow pepper and aubergine pieces and cook for 5 minutes. Then add the grated ginger, paprika, turmeric, ras el hanout, cinnamon sticks, bay leaves and a pinch of salt and pepper to the mixture. Return the chicken fillets to the pan, add the Alpro Almond Unsweetened drink and crush the stock cube. Cover with a lid and allow to simmer for at least 15 minutes, until the vegetables are cooked. Stir through the apricot pieces and blanched almonds.
3) Meanwhile, prepare the almond couscous. Place the couscous in a heatproof bowl. Warm through the Alpro Almond Unsweetened together with the ras el hanout, pinch of salt, pepper and teaspoon of olive oil. Remove the mixture from the heat and pour over the couscous. Cover and allow it to absorb all the liquid, occasionally stirring. Stir in the toasted almond flakes just before serving.
4) Serve the tagine with a sprinkle of fresh coriander and the almond couscous.