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Cranberry-Couscous Salad
Cranberry-Couscous Salad
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Prep Time:
10 minutes
Total Time:
30 minutes
Whip up a Mediterranean couscous salad with nuts and cranberries using Progresso® chicken broth for a flavorful meal in just 30 minutes.
Ingredients:
  • 1 1/2 cups Progresso™ chicken broth (from 32-oz carton)
  • 1/2 cup sweetened 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 (about 5 medium)
  • 2 tablespoons chopped fresh mint leaves or parsley
Instructions:
  • In a 2-quart saucepan, bring the broth, cranberries, cinnamon, and cumin to a boil. Remove from heat, then stir in the couscous. Cover and let it stand for 15 minutes. Fluff with a fork and allow it to cool uncovered.
  • Whisk together oil and vinegar in a small bowl. Drizzle the mixture over couscous. Add almonds, onions, and mint, then toss until well combined. Serve the dish either at room temperature or chilled.

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