Cranberry Couscous Salad

• 1 cup water
• 3/4 cup uncooked couscous
• 3/4 cup dried cranberries
• 1/2 cup chopped carrots
• 1/2 cup chopped seeded cucumber
• 1/4 cup thinly sliced green onions
• 3 tablespoons balsamic vinegar
• 1 tablespoon olive oil
• 2 teaspoons Dijon mustard
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1/4 cup slivered almonds, toasted

1. In a large saucepan, bring water to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5 minutes. Fluff with a fork. Cool for 10 minutes.
2. In a large bowl, combine the couscous, cranberries, carrots, cucumber and green onions. In a small bowl, combine the vinegar, oil, mustard, salt and pepper. Pour over couscous mixture; toss to coat. Cover and refrigerate. Just before serving, stir in almonds.

water, couscous, cranberries, carrots, cucumber, green onions, balsamic vinegar, olive oil, mustard, salt, pepper, slivered almonds

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