EVENTS WEEK of OCTOBER 14---- ANYTIME PASTA MAKING (GF -TOO), INFUSED FLAVOR SOUP MAKING & SOUP --SALAD DRESSING CRAFTING & SALAD , WINE DOWN THURSDAY- FLIGHTS, GET TRUFFLE W/ BLACK & WHITE TRUFFLE OLIVE OIL COOKING, 3-COURSE - FRIDAY, ----RESERVE YOUR SPOT TODAY!
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EVENTS WEEK of OCTOBER 14---- ANYTIME PASTA MAKING (GF -TOO), INFUSED FLAVOR SOUP MAKING & SOUP --SALAD DRESSING CRAFTING & SALAD , WINE DOWN THURSDAY- FLIGHTS, GET TRUFFLE W/ BLACK & WHITE TRUFFLE OLIVE OIL COOKING, 3-COURSE - FRIDAY, ----RESERVE YOUR SPOT TODAY!
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Moroccan Couscous Salad With Dried Fruit & Nuts - Recipe

Moroccan Couscous Salad With Dried Fruit & Nuts - Recipe

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  1. An exotic Moroccan Couscous Salad with dried apricots, almonds, dried currants, Himalayan Sea Salt, Moroccan EV Olive Oil and Vanilla Pomegranate Balsamic Vinegar.  
    ...
    Prep Time:  10 minutes - Cook Time:  10 minutes - Total Time:  20 minutes
    Yield: 6-8 People
    ...
    Ingredients:
    - 2 cups Chicken Broth
    - 1 1/2 cups Couscous or Small"Pill"Pasta
    - 1/3 cup Dried Apricots, slivered
    - 2 2/3 cup sliced Almonds, toasted
    - 1/4 cup Dried Currants
    - 2 Tbsp Balsamic Vinegar (Mango Balsamic Vinegar or Sweet Raspberry)
    - 1/2 cup Fresh Mint, finely minced
    ...
    Instructions:
    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!
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