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Cranberry-Couscous Salad

Prep time 10 mins
Cook time 4 mins
Total time 19 mins
Yield 6 servings
Pair this cinnamon-scented side with grilled chicken or lamb.


  • 1 1/2 cups chicken broth
  • 1/2 cup dried cranberries
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cumin
  • 1 cup uncooked couscous
  • 1/3 cup vegetable or canola oil
  • 2 tablespoons rice vinegar
  • 1/2 cup sliced almonds, toasted
  • 1/3 cup chopped green onions
  • 2 tablespoons chopped fresh mint or parsley
  • Red leaf lettuce leaves

How to Make It

  1. Combine first 4 ingredients in a medium saucepan; bring to a boil. Remove from heat, and stir in couscous. Cover and let stand 5 minutes. Fluff with a fork; let cool, uncovered.

  2. Whisk oil and vinegar; pour vinaigrette over couscous. Add almonds, green onions, and mint; toss well. Serve at room temperature or chilled over red leaf lettuce.

Christmas With Southern Living 2006