Place couscous in a bowl. Combine boiling stock with the olive oil and salt and pour over the couscous. Cover bowl with plastic wrap and let stand for 15 minutes.
Fluff couscous with a fork and stir in the apricots, cranberries, currants, almonds and parsley, if using.
Tip: In place of the vegetable stock, you could use chicken stock or even water. For a citrus punch, you could use half water/half orange juice. Just make sure the liquid is boiling when adding to the couscous.