Ingredients:
- 1 qt. chicken or vegetable stock
- 3 c. instant couscous
- 2 c. seedless grapes
- 1 c. pine nuts, toasted
- 1 c. dried apricots, sliced
- 1 c. green onions, sliced
- 1 c. fresh parsley, chopped
- 1 c. fresh mint, chopped
- 2 tsp salt
- 1 tsp pepper
- 1 tsp cinnamon
- 1 tsp cayenne pepper
- 1 c. Teaoli Blood Orange EVOO
- 1 c. Teaoli Blushing Apricot White Balsamic
Preparation:
1. Bring stock to a boil in a medium saucepan and stir in couscous. Remove pan from heat and cover.
2. Let couscous stand until cool (about 15 minutes) then fluff with a fork into a large bowl.
3.Stir in all remaining ingredients and let marinate at least 30 minutes before serving.