Moroccan Couscous Salad With Dried Fruit & Nuts - Recipe
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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 minutesYield: 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 Tbsp White Balsamic Vinegar- 1/2 cup Fresh Mint, finely minced- 1 tsp Himalayan Pink Sea Salt...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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