Cranberry-Couscous Salad

Pair this cinnamon-scented side with grilled chicken or lamb.


6 servings

Recipe from

Oxmoor House

Recipe Time

Prep: 10 Minutes
Cook: 4 Minutes
Total: 19 Minutes


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


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.

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

June 2006
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