Yields
6 servings
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ingredients
1
cup couscous (250ml)
1
cup boiling vegetable stock (250ml)
1
Tbsp extra virgin olive oil (15ml)
pinch salt (pinch)
½
cup finely chopped dried apricots (125ml)
¼
cup dried cranberries (50ml)
¼
cup currants (50ml)
⅓
cup toasted slivered almonds (75ml)
1
Tbsp finely chopped fresh parsley (optional) (15ml)
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directions
Step 1
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.
Step 2
Fluff couscous with a fork and stir in the apricots, cranberries, currants, almonds and parsley, if using.
Step 3
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.