Moroccan Couscous Salad
Moroccan Couscous Salad
Brie Thompson
8
10 minutes
10 minutes
Sweet apricots, chewy currants, crunchy almonds, and fresh mint make this Moroccan couscous salad a side that steals the spotlight. Marrakech Moroccan Extra Virgin Olive Oil and Vine-Ripened Raspberry White Barrel Aged Balsamic bring bold flavor and a bright berry tang, and a little honey and Vanilla Bean Infused Sea Salt tie it all together. It comes together in about 20 minutes, so it is an easy one for busy nights.
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Ingredients
- 2 cups Chicken Broth (*see notes for vegetarian option)
- 1 ½ cups Couscous
- 2 Tbsp Marrakech Moroccan Extra Virgin Olive Oil
- ⅓ cup Dried Apricots, slivered
- 2 ⅔ cups Sliced Almonds, toasted
- ¼ cup Dried Currants
- 2 Tbsp Vine-Ripened Raspberry White Barrel Aged Balsamic
- 1 Tbsp Honey
- 1 tsp Vanilla Bean Infused Sea Salt
- ½ cup Fresh Mint, finely minced, divided
Directions
Bring the broth to a boil in a medium saucepan. Stir in the couscous. Cover, remove from the heat, and let stand until the liquid is absorbed, about 5 minutes.
Transfer the couscous to a large bowl and fluff with a fork. Add Marrakech Moroccan Extra Virgin Olive Oil, apricots, almonds, currants, Vine-Ripened Raspberry White Barrel Aged Balsamic, honey, Vanilla Bean Infused Sea Salt, and half of the mint. Toss to combine.
Transfer to a serving dish. Garnish with the remaining mint. Serve immediately.