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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 6 |
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I got this delicious recipe from a co-worker after she brought it to a potluck. It was definitely one of the hits of the day! Originally from Southern Living. Update Dec '09: I've now made this multiple times since originally posting; it is one of my absolute favorites for a potluck! I usually double it but find that if you cook double the amount of couscous at once, it can get gummy, so I cook it in two separate batches (cook one then use the same pot to do the next), then add the rest of the (doubled) ingredients. Ingredients:
1 1/2 cups chicken broth or 1 1/2 cups vegetable broth |
1/2 cup dried cranberries |
1 teaspoon ground cinnamon |
1/4 teaspoon ground cumin |
1 cup uncooked couscous |
1/4-1/3 cup vegetable oil |
2 tablespoons rice vinegar |
1/3-1/2 cup sliced almonds, toasted |
1/3 cup chopped green onion |
2 tablespoons chopped fresh mint |
Directions:
1. Combine broth, cranberries, cinnamon, and cumin in a medium saucepan. Bring to a boil.
2. 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.
3. Whisk oil and vinegar together; pour over couscous. Add remaining ingredients and toss well.
4. Serve either chilled or at room temperature.
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