Step 1

Heat two tablespoons of oil in a pot over low heat and add the couscous. Mix well, coating with the oil, and let cook for eight to nine minutes, stirring occasionally.

Step 2

In a separate pot, bring the stock to a boil.

Step 3

Add salt, pepper, and coriander to the couscous and mix until coated.

Step 4

Add the boiling stock to the couscous and stir well. Simmer over low heat for 15 minutes.

Step 5

In the meantime, chop herbs and apricots and toast almonds in a pan over medium heat for about five minutes, turning to ensure they don’t burn.

Step 6

When the 15 minutes pass, turn off the burner and let the couscous sit for 20 additional minutes.

Step 7

Toss with olive oil, lemon, lemon zest, mint and parsley, raisins, apricots and almonds.