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.

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

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

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

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.

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

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