Moroccan Couscous Salad
Moroccan Couscous Salad
Transport your taste buds to Morocco with this vibrant, flavorful couscous salad! Packed with sweet dried apricots, crunchy almonds, and chewy currants, it’s all brought together with our Moroccan EVOO and a splash of Vine-Ripened Raspberry White Barrel Aged Balsamic. A delicious, exotic side that’ll steal the spotlight!
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- Author
- Olivelle
- Prep Time
- 10 minutes
- Cook Time
- 10 minutes
- Servings
- 8
- Category
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 White Barrel Aged Balsamic
- 1 Tbsp Honey
- ½ cup Fresh Mint, finely minced
- 1 tsp Vanilla Bean Infused 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!