October 11, 2016
2 cups Chicken Broth
1 1/2 cups Couscous
2 Tbsp Marrakech Moroccan EV Olive Oil
1/3 cup Dried Apricots slivered
2 2/3 cup sliced Almonds toasted
1/4 cup Dried Currants
2 Tbsp Balsamic (Vanilla Pomegranate)
1/2 cup Fresh Mint finely minced
1 tsp Sea Salt (Murray River or Himalayan)
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!
Marrakech Moroccan Extra Virgin Olive Oil
vanilla pomegranate balsamic vinegar
sweet raspberry balsamic vinegar
murray river sea salt
Himalayan pink sea salt
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BREAKFAST & BRUNCH (14)