Ingredients
1 1/2
cups Progresso™ chicken broth (from 32-oz carton)
1/2
cup sweetened 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 (about 5 medium)
2
tablespoons chopped fresh mint leaves or parsley
Preparation
In 2-quart saucepan, heat broth, cranberries, cinnamon and cumin to boiling. Remove from heat; stir in couscous. Cover; let stand 15 minutes. Fluff with fork; let stand uncovered until cooled.
In small bowl, beat oil and vinegar with whisk; pour over couscous. Add almonds, onions and mint; toss well. Serve at room temperature or chilled.
