Couscous Salad With Cinnamon Vinaigrette

• 1/3 cup canola oil
• 2 tsp ground cinnamon
• 1 tsp ground cumin
• 2/13 cups chicken broth
• 1 10oz box couscous
• 3/4 cup dried cranberries or currents
• 3 tbs of minced shallots
• 2 tbs white vinegar
• 5 green onion, chopped
• 1 15oz can garbanzo beans (chick pea)
• drianed
• 5 tbs chopped mint, optional

1. Bring first 3 ingredients to a boil in a heavy saucepan, stirring mixture constantly. This can burn quick. Pour into small bowl to cool.
2. Bring broth to a boil in a heavy saucepan. Mix couscous and cranberries. Cover; remove from heat. Let stand for 5 minutes. Transfer couscous to bowl; fluff with fork. Cool.
3. Whisk shallot and vinegar into oil mixture. Pour over couscous. Mix in green onions, beans and mint. Season with salt and pepper. Serve cold or at room temp.

canola oil, ground cinnamon, ground cumin, chicken broth, couscous, cranberries, shallots, white vinegar, green onion, garbanzo beans, mint

Taken from www.epicurious.com/recipes/member/views/couscous-salad-with-cinnamon-vinaigrette-50160424 (may not work)