1.Toss the turkey in seasoned flour, reserve. Heat the oil in a large pan and gently sautÃ© the onion, garlic and spices for 5 minutes. Add turkey to the pan and continue to cook, stirring for 3 minutes or until turkey is sealed.
2.Add remaining flour and mushrooms and cook for a further 2 minutes. Then stir in the drained chickpeas, canned tomatoes with their juice and the stock. Bring to the boil, cover with a lid then reduce heat and simmer for 10 minutes.
3.Meanwhile cover the couscous with 450ml (3/4 pint) of boiling water. Leave for 10-15 minutes, stirring occasionally or until the water has been absorbed. Stir occasionally to separate the grains. Either place in a muslin-lined steamer over a pan of gently simmering water and simmer for 20 minutes, fluffing with a fork or reheat in microwave on full power for 2-4 minutes, according to your microwave wattage and then stand for 1 minute. Stir in salt and ground cinnamon to taste, the flaked almonds and chopped coriander.
4.Add the apricots and cook for a further 10-15 minutes or until turkey is tender. Spoon on top of the couscous, sprinkle with the toasted flaked almonds and chopped coriander and serve.
For the Couscous