Preserved Lemon And Cranberry Couscous Salad

• 2 cups israeli couscous
• 4 1/2 cups chicken broth
• 2 tablespoons olive oil
• 1 teaspoon saffron
• 1/2 cup dried cranberries
• 2 shallots, finely chopped
• 1/2 cup walnuts, chopped
• 1/2 cup of fresh mint, roughly chopped
• 1/2 preserved lemon, diced
• 1 cup Baby Spinach (optional)

1. Heat olive oil and saffron in large saucepan. Add couscous and toast until lightly browned, about 3-4 minutes. Add chicken broth and bring to a boil. Reduce heat to a gentle boil, cover and continue cooking, stirring ocasionally until liquid is absorbed and pasta is tender. Remove from heat and put in a colander so any remaining liquid drains.
2. Transfer couscous to a mixing bowl, and combine with remaining ingredients. Serve warm or cold.

couscous, chicken broth, olive oil, saffron, cranberries, shallots, walnuts, mint, lemon

Taken from www.food.com/recipe/preserved-lemon-and-cranberry-couscous-salad-314950 (may not work)