Recipe for Jewelled Couscous 
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Yield:
4 servings
Ingredients:
Amount Ingredient
700 ml Chicken or vegetable stock
350 gm Couscous
Finely grated rind of 1 lemon
4 tbl Extra virgin olive oil
50 gm Toasted flaked almonds
75 gm Ready-to-eat apricots, chopped
3 tbl Sultanas
3 x Heaped tbsp chopped fresh parsley
Instructions:
Instructions: 1 Heat the stock in a pan until boiling. Pour the couscous in a thin, steady stream and stir in the lemon rind.

2 Cover and set aside for five minutes, fluffing up with a fork half way through - it should soak up all of the liquid. Drizzle over the olive oil and fold in the almonds, apricots, sultanas and parsley. Season to taste.

2 Tip the couscous into an ovenproof dish and cover with clingfilm. You can keep this warm in the bottom of the oven, covered with foil for up to half an hour until ready to serve.

3 Alternatively, pierce the clingfilm all over with a fork and heat on high in the microwave for 2-3 minutes or according to the instructions.

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