Ingredients
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1 1/2 cups chicken broth or 1 1/2 cups vegetable broth
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1/2 cup dried cranberries
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1 teaspoon ground cinnamon
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1/4 teaspoon ground cumin
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1 cup uncooked couscous
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1/4-1/3 cup vegetable oil
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2 tablespoons rice vinegar
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2 tablespoons chopped of fresh mint
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1/3 cup chopped green onion
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1/3-1/2 cup sliced almonds, toasted
Instructions
- Combine broth, cranberries, cinnamon, and cumin in a medium saucepan. Bring to a boil.
- Remove broth from heat and stir in couscous. Cover and let stand for 5-7 minutes. Fluff with a fork and set aside to cool slightly, uncovered.
- Whisk oil and vinegar together; pour over couscous. Add remaining ingredients and toss well.
- Serve either chilled or at room temperature.