Ingredients
Instructions
- Boil stock in a saucepan.
- Pour in the couscous in a thin stream and stir in lemon rind.
- Cover the pan, remove from heat and leave for 5 minutes, fluffing with a fork after 2 minutes.
- Drizzle over olive oil and stir in almonds, apricots, sultanas and parsley.
- Season.
- 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.