Pre-heat oven to 180 ºC. Bring a large pan of water to the boil and cook onions in their skins for 10 minutes.
Remove from water, cut tops off and peel away outer skin. (Do not cut the root end off). Scoop out the centre to create a cavity. Chop the scooped out onion and set aside.
Cook couscous according to instructions, and when ready, mix together with the chopped onion, almonds, sultanas, apricots and olive oil.
Place onions in a baking dish and spoon filling into the cavities.
Pour stock and white wine around the base of the onions and bake for 35 to 40 minutes, until soft.
Serve as an accompaniment with roasts.
Note: Great additions to the filling include: 5 ml popped brown mustard seeds; chopped sage or oregano; or 2 ml of ground coriander and/or cumin.