Ingredients
- 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 or Sweet Raspberry)
- 1/2 cup Fresh Mint finely minced
- 1 tsp Sea Salt (Murray River or Himalayan)
Instructions
- 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!
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