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.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.