Steps
- Boil 2 cups of low-sodium vegetable stock. Pour over 2 cups of instant couscous in a heatproof bowl, level, and cover for 10 minutes, until absorbed.
- Fluff with a fork. Stir in 1 tablespoon of extra virgin olive oil, 1 tablespoon of lemon juice, and ½ teaspoon of salt.
- Fold in ⅓ cup of chopped dried apricots, ⅓ cup of currants, and 2 tablespoons of toasted slivered almonds.