Fruity Couscous Salad

3/4 cup Angas Park Fruit Medley

3/4 cup Angas Park Pitted Dates, chopped

2 cups vegetable stock

2 cups instant couscous

1 medium red onion, finely chopped

1 small red capsicum, seeded and finely chopped

1/2 cup coriander leaves

1/2 cup torn mint leaves

1/3 cup pine nuts, lightly toasted

2 tablespoons lemon juice

1/4 cup olive oil

2 teaspoons Dijon style mustard

Bring stock to boil in a medium saucepan, remove from heat and stir in couscous. Cover and let stand 10 minutes. Fluff with fork.
Place couscous in a large bowl. Add onion, capsicum, fruit medley and dates, stir to combine.
Place all dressing ingredients in a jar and shake well.
Stir dressing through couscous mixture, allow to cool. Stir in remaining ingredients.