Jewelled Couscous

READY IN: 20mins
Recipe by Terese

A lovely side dish.

Top Review by JustJanS

I made up my own couscous recipe to suit us, and it's very, very similar to this. I made this your way Terese, but next time will add my preserved lemon and spring onions. This went so well with Inez's Chicken and Olives. Thanks.

Ingredients Nutrition

  • 700 ml chicken stock or 700 ml vegetable stock
  • 350 g couscous
  • 1 lemon, grated rind only
  • 4 tablespoons extra virgin olive oil
  • 50 g toasted sliced almonds
  • 75 g ready-to-eat dried apricots, chopped
  • 50 g sultanas
  • 3 tablespoons chopped fresh parsley
  • salt & freshly ground black pepper


  1. Boil stock in a saucepan.
  2. Pour in the couscous in a thin stream and stir in lemon rind.
  3. Cover pan, remove from heat and leave for 5 minutes, fluffing with a fork after 2 minutes.
  4. Drizzle over olive oil and stir in almonds, apricots, sultanas and parsley.
  5. Season.
  6. For Vegetarians use vegetable stock.
  7. Either serve immediately or cove with foil and keep warm in the oven for up to 30 minutes, or allow to cool, cover with clingflim and reheat in a microwave oven.

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