Jewelled Cous Cous

Method

1. Boil stock in a saucepan. Pour in the couscous in a thin stream and stir in lemon rind. Cover pan, remove from heat and leave for 5 minutes, fluffing with a fork after 2 minutes.

2. Drizzle over olive oil and stir in almonds/ pine nuts, apricots, sultanas and parsley. Season.

3. Either serve immediately or cover with foil and keep warm in the oven for up to 30 minutes, or allow to cool, or serve cold with salad etc.