Wendy's Kitchen Table

INGREDIENTS

1 cup chicken stock
1 cup couscous
½ medium red onion, finely chopped
1/3 cup finely chopped dried apricots
100g red or green seedless grapes, halved
¼ cup dried currants
1/3 cup toasted flaked almonds
¼ cup chopped flat-leaf parsley

Lemon Dressing
¼ cup lemon juice
2 Tablespoons olive oil
1 teaspoon Dijon mustard

 

METHOD
1. Bring stock to a boil in medium saucepan. Remove from heat; stir in couscous. Cover; stand 5 minutes, fluffing with fork occasionally.
2. Place ingredients for lemon dressing in screw-top jar; shake well.
3. Place couscous in large bowl with remaining ingredients and dressing; toss gently to combine.