Moroccon Cous Cous with Orange Muscat Champagne Vinegar

Bring broth to a boil in a saucepan. Once you reach a boil, add olive oil and cous cous, stir, remove from heat and cover. Let sit for at least 5 minutes while you get everything else in order.

Chop bell pepper and dried apricots. Slice tomatoes in half, lengthwise. Drain and rinse garbanzo beans.

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.

In a small bowl, combine ingredients for Orange Muscat dressing and whisk together.

Add cous cous to the veggie mixture, drizzle with dressing, and toss to coat.

Serve in individual bowls with olives and fresh parsley as garnish.