MOROCCAN COUSCOUS SALAD
An exotic Moroccan Couscous Salad with dried apricots, almonds, dried currants, Himalayan Sea Salt, Moroccan EV Olive Oil and Vanilla Pomegranate Balsamic Vinegar.
2 cups Chicken Broth
1 1/2 cups Couscous
1/3 cup Dried Apricots, slivered
2 2/3 cup sliced Almonds, toasted
1/4 cup Dried Currants
1 Tbsp Honey
1/2 cup Fresh Mint, finely minced
1 tsp Vanilla Bean Sea Salt
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!