Ingredients
| 14 oz | Chicken stock | 414 mL |
| 2 tbsp | Butter | 30 mL |
| 1/2 tsp | Ground allspice | 2 mL |
| 1/2 tsp | Ground coriander | 2 mL |
| 1/2 tsp | Ground cumin | 2 mL |
| Juice of one lemon | ||
| 2 cup | Couscous | 500 mL |
| 1/2 | Small red onion | |
| 1/2 | Small red pepper | |
| 1/2 | Small green pepper | |
| 1/2 cup | Fresh mint | 125 mL |
| 1/4 cup | Fresh cilantro | 60 mL |
| 2/3 cup | Macadamias or Cashews | 150 mL |
| 1 1/2 cup | Coronation grapes | 375 mL |
Directions
Combine the chicken stock with melted butter, spices and lemon juice in a pot and bring to a boil.
Remove from the heat and add the couscous. Stir well, cover, and let it sit for five minutes. Fluff with a fork to separate the grains.
Meanwhile, finely chop the onion, peppers and herbs; coarsely chop the nuts and slice the grapes in half.
When the couscous is ready, stir in the vegetables, herbs, nuts and grapes and garnish with a few leaves of the fresh herbs.
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