Moroccan After-The-Holidays Couscous

• 2 cups chicken broth
• 1 1/2 cups dry couscous
• 5 tablespoons olive oil
• 1/2 teaspoon salt
• 1 cup dried cranberries (chopped)
• 1 cup pine nuts
• 2/3 cup chopped fresh mint + a few reserved sprigs for garnish
• 4 tablespoons fresh squeezed lemon juice
• 1/2 cup blood orange slices -- membrane removed and chopped small
• 1 teaspoon agave nectar
• 3/4 teaspoon turmeric

1. Bring chicken broth, 3 Tbs. olive oil and salt to a boil. Add couscous, stir, cover and remove from heat. Let stand for 5 minutes.
2. Meanwhile: toast pine nuts over medium to medium low heat in a dry heavy-bottomed skillet - Making sure to stir constantly with a wooden spoon until the oils begin to glisten on their skins and they are nicely golden in color.
3. Remove lid from couscous and fluff with fork. Dump into a large bowl. Let cool a bit and then add chopped dried cranberries, toasted pine nuts. fresh squeezed lemon juice, the remaining 2 Tbs. of olive oil, the blood oranges, agave and turmeric. Toss gently.
4. Garnish with a few sprigs of mint and serve.

chicken broth, couscous, olive oil, salt, cranberries, nuts, fresh mint , fresh squeezed lemon juice, nectar, turmeric

Taken from food52.com/recipes/2475-moroccan-after-the-holidays-couscous (may not work)