Sunday, November 25, 2012


1 1/2 cups chicken broth
1/2 cup dried cranberries
1 tsp ground cinnamon
1/4 tsp ground cumin
1 cup uncooked couscous
1/3 cup canola oil
2 tbsp rice vinegar
1/2 cup sliced toasted almonds
1/3 cup sliced green onions
2 tbsp chopped fresh parsley
Red leaf lettuce leaves for serving

In a medium saucepan combine the chicken broth, cranberries, cinnamon, and cumin; bring to a boil.  Remove pan from the heat and stir in the couscous.  Cover and let stand 5 minutes.

Fluff couscous with a fork, leave cover off and allow to cool.

Whisk the oil and vinegar together and pour over the cooled couscous.  Add the almonds, green onions, and parsley; toss well.

To serve: Serve at room temperature on individual salad plates over red lettuce leaves.

Yield: 6 servings

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