Created for the Sacred Olive by Abby McKelvy

• 3 tablespoons The Sacred Olive Butter Olive Oil
• 2 cloves Garlic, minced
• 1 small, yellow onion, chopped fine
• 1 tablespoon Victoria Taylor’s Moroccan Seasoning
• 2 cups chicken or vegetable broth
• 1 1/2 cups couscous
• 1/2 cup chopped apricots, or currants
• salt and pepper to taste
• 1 tablespoon The Sacred Olive Black Currant Balsamic Vinegar

Add butter olive oil to a saute pan with a lid and add onions. Cook 3-5 minutes over medium heat. Add the stock and Moroccan seasoning and nring to a boil. Off the heat and add couscous. Cover the pan and let sit 10-12 minutes. Fluff with a fork. Toss in dried fruit of choice and pine nuts along with salt and pepper to taste. Drizzle with Black Currant Nalsamic Vinegar and serve.