An exotic Moroccan Couscous Salad with dried apricots, almonds, dried currants, Himalayan Sea Salt, Moroccan EV Olive Oil and Vanilla Pomegranate Balsamic Vinegar.
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!
Comments will be approved before showing up.