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Cranberry-Couscous Salad

Cranberry-Couscous Salad

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

Oxmoor House JUNE 2006

  • Yield: 6 servings
  • Cook time:4 Minutes
  • Prep time:10 Minutes
  • Total:19 Minutes

Ingredients

  • 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

Preparation

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.

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Cranberry-Couscous Salad recipe

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