Moroccan Couscous Salad
Moroccan Couscous Salad
Rated 5.0 stars by 1 users
Category
Sides
Author:
Olivelle
Servings
8
Prep Time
10 minutes
Cook Time
10 minutes
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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