Moroccon Cous Cous with Orange Muscat Champagne Vinegar

• 1 cup Chicken Broth
• 1/2 Tablespoons Olive Oil
• 1 cup Cous Cous
• 1 whole Yellow Bell Pepper
• 1/2 cups Dried Apricots, Chopped
• 1 cup Grape Tomatoes
• 14 ounces, weight Can Garbanzo Beans
• 1/2 cups Slivered Almonds
• 1/4 cups Currants
• 1/4 cups Flat Leaf Parsley
• 1 teaspoon Cinnamon
• 1/2 teaspoons Mediterranean Seasoning
• 1/2 teaspoons Sea Salt
• 12 whole Kalamata Olives
• 1/4 cups Fresh Orange Juice
• 1/4 cups Muscat (or White) Grape Juice
• 1 Tablespoon Champagne Vinegar
• 1 teaspoon Turbinado (RAW) Sugar

1. Bring broth to a boil in a saucepan.
2. Once you reach a boil, add olive oil and cous cous, stir, remove from heat and cover.
3. Let sit for at least 5 minutes while you get everything else in order.
4. Chop bell pepper and dried apricots.
5. Slice tomatoes in half, lengthwise.
6. Drain and rinse garbanzo beans.
7. In a large bowl combine everything on the cous cous list (from the bell pepper through sea salt on the above list) together and toss to combine.
8. In a small bowl, combine ingredients for Orange Muscat dressing and whisk together.
9. Add cous cous to the veggie mixture, drizzle with dressing, and toss to coat.
10. Serve in individual bowls with olives and fresh parsley as garnish.

chicken broth, olive oil, yellow bell pepper, grape tomatoes, garbanzo beans, currants, parsley, cinnamon, mediterranean seasoning, salt, olives, orange juice, muscat, vinegar, turbinado

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/moroccon-cous-cous-with-orange-muscat-champagne-vinegar/ (may not work)