Ingredients:
20 ml pine nuts
2 teaspoons cumin seeds
250 ml vegetable stock
300 g couscous
1 medium red onions
480 g shredded cooked chicken
75 g dried apricots, coarsely chopped
80 g sultanas
1/4 cup fresh mint, finely chopped
180 ml French dressing
Directions:
Stir pine nuts and cumin seeds in a small skillet over low heat until just fragrant.
Bring stock to a boil in large saucepan, remove from heat.
Stir in couscous, cover, stand about 5 minutes or until stock is absorbed, fluff with a fork.
Stir in onion, chicken, apricots, sultanas and mint.
Add pine nuts and cumin seeds.
Add dressing, toss gently to combine.
Servings: 4
Time preparation: 15 min.
Time total: 23 min.