Chicken Couscous

Toast pine nuts in a dry pan over medium heat, stirring occasionally, until fragrant and golden brown.

Add cumin seeds to the same pan and toast for 1-2 minutes until aromatic, then transfer both pine nuts and cumin seeds to a small bowl.

Bring vegetable stock to a boil in a saucepan, then remove from heat and pour over couscous in a large bowl, stirring to combine evenly.

Cover the bowl with a clean kitchen towel and let the couscous rest for 5 minutes until the liquid is fully absorbed and grains are tender.

Dice the red onion finely and place in a large mixing bowl with the shredded cooked chicken, dried apricots, and sultanas.

Fluff the couscous with a fork to separate the grains, then add it to the mixing bowl with the chicken and dried fruits.

Pour the French dressing over the couscous mixture and toss gently but thoroughly to coat all ingredients evenly.

Stir in the fresh mint and reserved toasted pine nuts and cumin seeds, reserving a small handful of pine nuts for garnish if desired.

Divide the chicken couscous among serving bowls or plates and top with reserved pine nuts, then serve at room temperature or slightly warm.