Jeweled Couscous

• 3 cups vegetable stock
• 12 ounces uncooked couscous
• 1 lemon, grated rind only
• 4 tablespoons extra virgin olive oil
• 2 ounces toasted sliced almonds
• 3 ounces dried apricots, chopped
• 2 ounces sultanas or 2 ounces golden raisins
• 3 tablespoons chopped fresh parsley
• salt & freshly ground black pepper

1. Boil stock in a saucepan.
2. Pour in the couscous in a thin stream and stir in lemon rind.
3. Cover the pan, remove from heat and leave for 5 minutes, fluffing with a fork after 2 minutes.
4. Drizzle over olive oil and stir in almonds, apricots, sultanas and parsley.
5. Season.
6. Either serve immediately or cover with foil and keep warm in the oven for up to 30 minutes, or allow to cool, cover with plastic wrap and reheat in a microwave oven.

vegetable stock, couscous, lemon, extra virgin olive oil, almonds, sultanas, parsley, salt

Taken from www.food.com/recipe/jeweled-couscous-39164 (may not work)