Lunch

Fruity couscous

Rich with apricots, grapes, currants and almonds, this fruity couscous makes a great side dish for a tagine.
Fruity couscous
10
15M
30M
45M

Ingredients

Lemon dressing

Method

1.Bring stock to the boil in medium saucepan.
2.Combine couscous and hot stock in large heatproof bowl, cover; stand about 5 minutes or until liquid is absorbed, fluffing with fork occasionally.
3.To make lemon dressing; place ingredients in screw-top jar, season to taste; shake well.
4.Stir dressing and remaining ingredients into couscous.

You can replace the chicken stock with vegetable stock or even water, if you prefer.

Note

Related stories