Cranberry-Couscous Salad

• 1 1/2 cups chicken broth
• 1/2 cup dried cranberries
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cumin
• 1 cup uncooked couscous
• 1/3 cup vegetable or canola oil
• 2 tablespoons rice vinegar
• 1/2 cup sliced almonds, toasted
• 1/3 cup chopped green onions
• 2 tablespoons chopped fresh mint or parsley
• Red leaf lettuce leaves

1. Combine first 4 ingredients in a medium saucepan; bring to a boil. Remove from heat, and stir in couscous. Cover and let stand 5 minutes. Fluff with a fork; let cool, uncovered.
2. Whisk oil and vinegar; pour vinaigrette over couscous. Add almonds, green onions, and mint; toss well. Serve at room temperature or chilled over red leaf lettuce.

chicken broth, cranberries, ground cinnamon, ground cumin, couscous, vegetable, rice vinegar, almonds, green onions, fresh mint, red leaf

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