Moroccon Cous Cous with Orange Muscat Champagne Vin

Name: Moroccon Cous Cous with Orange Muscat Champagne Vinegar
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

394

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 cup Chicken Broth, 1/2 Tablespoons Olive Oil, 1 cup Cous Cous, 1 whole Yellow Bell Pepper, and more.

Yes, Moroccon Cous Cous with Orange Muscat Champagne Vinegar falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Moroccon Cous Cous with Orange Muscat Champagne Vinegar

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions