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800ml hot chicken stock
100g pine nuts, toasted
250g dried apricots, chopped
110g pack Waitrose
28g pack fresh coriander, roughly chopped
1. Place the couscous in a large bowl and pour over the hot stock and add the saffron. Cover with clingfilm and leave for 5 minutes. Fluff up with a fork.
2. Stir in the remaining ingredients and season well.
Typical values per serving:
This recipe was first published in Tue Dec 15 09:34:35 GMT 2015.