Ingredients:
700 ml chicken stock or 700 ml vegetable stock
350 g couscous
1 lemons, grated rind only
4 tablespoons extra virgin olive oil
50 g toasted sliced almonds
75 g ready-to-eat dried apricots, chopped
50 g sultanas
3 tablespoons chopped fresh parsley
salt & freshly ground black pepper
Directions:
Boil stock in a saucepan.
Pour in the couscous in a thin stream and stir in lemon rind.
Cover pan, remove from heat and leave for 5 minutes, fluffing with a fork after 2 minutes.
Drizzle over olive oil and stir in almonds, apricots, sultanas and parsley.
Season.
For Vegetarians use vegetable stock.
Either serve immediately or cove with foil and keep warm in the oven for up to 30 minutes, or allow to cool, cover with clingflim and reheat in a microwave oven.
Servings: 4
Time preparation: 10 min.
Time total: 20 min.