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Couscous salad with cranberries

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Ingredients

 

  •  1 1/2 cups (375 ml) chicken or vegetable broth
  • 1/2 cup (65 g) dried cranberries
  • 1/4 teaspoon (1.25 g) ground cumin
  • 1 teaspoon (5 g) ground cinnamon
  • 1 cup (128 g) uncooked couscous
  • 1/3 cup (80 mL) vegetable oil
  • 1/3 cup (80 mlL) diced red peppers
  • 1/3 cup (80 mL) grated carrots
  • 2 tablespoons (30 ml) rice vinegar
  • 1/3 cup (40 g) chopped green onions
  • 2 tablespoons (30 g) chopped fresh mint

Preparation

 

  1. Mix broth, cranberries, cumin and cinnamon in a medium saucepan.
  2. Bring to a boil
  3. Remove from heat and stir in the couscous.
  4. Let stand 5 to 7 minutes.
  5. Inflate the couscous with a fork and let rest uncovered.
  6. Whisk together the oil and rice vinegar
  7. Pour over the couscous
  8. Mix the other ingredients with couscous
  9. Serve cooled or at room temperature.