Cranberry Couscous Salad

• 1 1/2 cups chicken broth or 1 1/2 cups vegetable broth
• 1/2 cup dried cranberries
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cumin
• 1 cup uncooked couscous
• 1/4 - 1/3 cup vegetable oil
• 2 tablespoons rice vinegar
• 1/3 - 1/2 cup sliced almonds, toasted
• 1/3 cup chopped green onion
• 2 tablespoons chopped of fresh mint

1. Combine broth, cranberries, cinnamon, and cumin in a medium saucepan. Bring to a boil.
2. Remove broth from heat and stir in couscous. Cover and let stand for 5-7 minutes. Fluff with a fork and set aside to cool slightly, uncovered.
3. Whisk oil and vinegar together; pour over couscous. Add remaining ingredients and toss well.
4. Serve either chilled or at room temperature.

chicken broth, cranberries, ground cinnamon, ground cumin, couscous, vegetable oil, rice vinegar, almonds, green onion, mint

Taken from www.food.com/recipe/cranberry-couscous-salad-204462 (may not work)