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
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
Note: File Photo
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