Chicken with Cous Cous and Apricots

aking homemade chicken stock starts paying off when a simple grain like cous cous is elevated to levels far above where water could take it. The stock started out as a roasted chicken, the meat of which is a big part of the salad, and continues to reconstitute the apricots into flavorful jewels. Add some crunch from the slivered almonds, and you have a satisfying, wholesome meal.

2 C cous cous
2 C + 1/4 C chicken stock, divided
3 C shredded chicken
1 1/4 C dried apricots, chopped
1 C blanched, slivered almonds
Kosher salt and ground black pepper

Place cous cous in a medium mixing bowl. In a microwave safe container, bring 2 C stock to a boil. Add boiling stock to cous cous, cover tightly with plastic wrap and let steam for 5 minutes; remove wrap and fluff with fork. Heat remaining stock 2 minutes in microwave until hot; add apricots and cover in plastic wrap until liquid is absorbed. Combine cous cous, apricots, chicken and almonds, seasoning to taste -OR- divide into 5 2-cup servings.