Couscous Salad with Cinnamon Vinaigrette

Serves 6-8.
Ingredients: 
  • 3 T canola oil
  • 1 t ground cinnamon
  • 1/4 t saffron
  • 2 1/3 cups canned chicken broth
  • 1 10-ounce box Whole wheat couscous (2 cups)
  • 1/2 cup dried cranberries or currants
  • 3 T minced shallot
  • 4 T lemon juice
  • 2 green onions, chopped
  • ΒΌ cup fresh parsley chopped
  • 1 15- ounce can small navy or garbanzo beans, drained
  • 5 T chopped fresh mint
Directions: 
  • Bring first 3 ingredients to boil in heavy small saucepan, stirring mixture constantly.  Pour into small bowl; cool.
  • Bring broth to boil in heavy medium saucepan.
  • Mix in couscous and cranberries, stirring well.
  • Cover; remove from heat. Let stand 5 minutes. 
  • Transfer couscous to bowl; fluff with fork.  Cool.
  • Mince shallots
  • Chop onions and parsley and mint
  • Drain garbanzo beans
  • Squeeze lemon juice
  • Whisk shallot and lemon juice into oil mixture. 
  • Pour over couscous.
  • Mix in green onions, parsley, beans and mint. 
  • Season with salt and pepper. 
  • Serve cold or at room temperature. 
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