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Prep Time: 10 Minutes Cook Time: 4 Minutes |
Ready In: 14 Minutes Servings: 6 |
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Pair this cinnamon-scented side with grilled chicken or lamb. 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 |
Directions:
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.
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