Moroccan Couscous Salad
Moroccan Couscous Salad
Olivelle
8
10 minutes
10 minutes
Sides
An exotic Moroccan Couscous Salad with dried apricots, almonds, dried currants, Himalayan Sea Salt, Moroccan EV Olive Oil and Vanilla Pomegranate Balsamic Vinegar.
Ingredients
- 2 cups Chicken Broth
- 1 ½ cups Couscous
- 2 Tbsp Marrakech Moroccan Extra Virgin Olive Oil
- ⅓ cup Dried Apricots, slivered
- 2 2/3 cup sliced Almonds, toasted
- ¼ cup Dried Currants
- 2 Tbsp Vine-Ripened Raspberry Balsamic Vinegar
- 1 Tbsp Honey
- ½ cup Fresh Mint, finely minced
- 1 tsp Vanilla Bean Sea Salt
Directions
- 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.
- Transfer the couscous to a large bowl and fluff with a fork. Add the remaining ingredients and mix.
- Transfer to a serving dish, garnish with mint and enjoy!
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