Fruit, Almond & Couscous Salad
2 cups (400g) Delmaine Couscous
2 cups Boiling chicken stock
¼ Cup (35g) Dried Currants
¼ Cup (35g) Dried Apricots, chopped finely
¼ Cup (35g) silvered Almonds, toasted
1 tbsp Chopped fresh Coriander
Place Couscous in medium heatproof bowl: add boiling stock and butter. Leave for 5 minutes or until stock is absorbed. Toss couscous gently, using a fork.
Add remaining ingredients and mix gently.