Couscous with Apricots and Almonds

2 tbsp olive oil
2 cups couscous
1/3 cup dried apricots, finely slivered
2 2/3 cups chicken stock
1/2 tsp turmeric
Salt and pepper
2/3 cup slivered almonds, toasted
1/4 cup dried currants (I used dried blueberries, because that's what I picked up at the grocery store by mistake - but they worked out great)
1 tsp finely grated orange zest
2 tbsp fresh lemon juice
1/2 cup minced fresh mint

1. In a large bowl, drizzle the oil over the couscous and toss to coat. Scatter the apricots over this.

2. Bring the stock to a boil, stir in the turmeric and salt, then pour the stock over the couscous. Cover the bowl tightly with aluminum foil and let stand until the couscous has absorbed all the liquid - about 5 mins.

3. Remove the foil and fluff the grains with a fork. Stir in the almonds, currants, orange zest, lemon juice and mint. Check seasonings. Serve at once!