Moroccan Couscous Salad


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 White Balsamic Vinegar

1/2 cup Fresh Mint finely minced

1 tsp Himalayan Sea Salt


  1. 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.

  2. Transfer the couscous to a large bowl and fluff with a fork. Add the remaining ingredients and mix.

  3. Transfer to a serving dish, garnish with mint and enjoy!