CRANBERRY-COUSCOUS SALAD

Cranberry-Couscous Salad image

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 30m

Yield 6

Number Of Ingredients 10

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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

Steps:

In 2-quart saucepan, heat broth, cranberries, cinnamon and cumin to boiling. Remove from heat; stir in couscous. Cover; let stand 15 minutes. Fluff with fork; let stand uncovered until cooled.
In small bowl, beat oil and vinegar with whisk; pour over couscous. Add almonds, onions and mint; toss well. Serve at room temperature or chilled.

Nutrition Facts : Calories 302, Carbohydrate 34 g, Fat 3, Fiber 3 1/2 g, Protein 6 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 218 mg