Moroccan Couscous Salad

October 11, 2016

Ingredients:

• 2 cups Chicken Broth
• 1 1/2 cups Couscous
• 2 Tbsp Marrakech Moroccan EV Olive Oil
• 1/3 cup Dried Apricots slivered
• 2 2/3 cup sliced Almonds toasted
• 1/4 cup Dried Currants
• 2 Tbsp Balsamic (Vanilla Pomegranate or Sweet Raspberry)
• 1/2 cup Fresh Mint finely minced
• 1 tsp Sea Salt (Murray River or Himalayan)

Instructions:

1. In a medium saucepan, bring the broth to a boil. Stir in the couscous. Cover the pan, remove from the heat and let stand for five minutes.
2. Transfer the couscous to a large bowl and fluff with a fork. Add the remaining ingredients and mix.
3. Transfer to a serving dish, garnish with mint and enjoy!