Moroccan Couscous Salad
This Moroccan Couscous Salad is a flavorful combination of sweet and savory ingredients featuring apricots, almonds, currants, and fresh mint, all enhanced with fragrant Moroccan olive oil and raspberry balsamic. A perfect side or light main dish!
View Original PDFIngredients
- 2 cups Chicken Broth
- 1 ½ cups Couscous
- 2 Tbsp Marrakech Moroccan Extra Virgin Olive Oil
- ⅓ cup Dried Apricots, slivered
- 2/3 cup Sliced Almonds, toasted
- ¼ cup Dried Currants
- 2 Tbsp Vine-Ripened Raspberry White Barrel Aged Balsamic
- 1 Tbsp Honey
- ½ cup Fresh Mint, finely minced
- 1 tsp Vanilla Bean Infused Sea Salt
Directions
- 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 until well combined.
- Transfer to a serving dish, garnish with mint, and enjoy!