Moroccan Couscous Salad
2 cups Chicken Broth
1 1/2 cups Couscous
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)
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!