Moroccan Couscous Salad

An exotic Moroccan Couscous Salad with dried apricots, almonds, dried currants, Himalayan Sea Salt, Moroccan EV Olive Oil and Vine-Ripened Raspberry.

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Prep Time:  10 minutes – Cook Time:  10 minutes – Total Time:  20 minutes

Yield: 6-8 People

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– 2 cups Chicken Broth

– 1 1/2 cups Couscous

– 2 Tbsp Marrakech Moroccan Extra Virgin Olive Oil

– 1/3 cup Dried Apricots, slivered

– 2 2/3 cup sliced Almonds, toasted

– 1/4 cup Dried Currants

– 2 Tbsp Vine-Ripened Raspberry

– 1 Tbsp Honey

– 1/2 cup Fresh Mint, finely minced

– 1 tsp Himalayan Pink Sea Salt 

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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!