Calico Cranberry Couscous Salad

• 1 cup water
• 3/4 cup uncooked couscous
• 1/2 cup dried cranberries
• 1/2 cup chopped celery
• 1/2 cup shredded carrot
• 1/4 cup chopped green onions
• 1/4 cup slivered almonds, toasted
• 3 tablespoons red wine vinegar
• 1 tablespoon olive oil
• 1 tablespoon Dijon mustard
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

1. In a small saucepan, bring water to a boil. Stir in couscous; cover and remove from the heat. Let stand for 5 minutes. Fluff with a fork; cool.
2. In a serving bowl, combine the couscous, cranberries, celery, carrot, onions and almonds.
3. In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat. Serve at room temperature or chilled.

water, couscous, cranberries, celery, shredded carrot, green onions, slivered almonds, red wine vinegar, olive oil, mustard, salt, pepper

Taken from www.tasteofhome.com/recipes/calico-cranberry-couscous-salad/ (may not work)