1.Bring stock to a boil in large saucepan; remove from heat. Stir in couscous. Cover; stand about 5 minutes or until stock is absorbed, fluffing with fork.
2.Add onion, chicken, apricot, sultanas and mint to couscous; toss gently to combine.
3.Dry-fry pine nuts and seeds in small frying pan over low heat until just fragrant. Add to couscous with dressing; toss gently to combine.