Cranberry Couscous Salad

"Fruity and nutty, fresh and delicious, this Cranberry Couscous Salad is a delightfully different side dish In this Moroccan Couscous Cranberry Salad, the fruitiness of the cranberries and mint bring out the rich nutty couscous making it a delicious pairing with roasted chicken, pork, or turkey dinners! This wonderful couscous with pecans and cranberries creates an unforgettable side dish to every meal."

"We know that for some, couscous seems to be an exotic dish that many home cooks are weary to try, but take it from me, it is nothing to fear. Couscous is a type of pasta originally made in Northern Africa. For this recipe we'll be using instant couscous, so the only skill required to be an expert couscous cook is the ability to boil water!"

"Combine broth, cranberries, cinnamon, and cumin in a medium saucepan. Bring to a boil. Remove broth from heat and stir in couscous. Cover and let stand for 5-7 minutes. Fluff with a fork and set aside to cool slightly, uncovered. Whisk oil and vinegar together; pour over couscous. Add remaining ingredients and toss well. Serve either chilled or at room temperature."

Cranberry Couscous Salad pairs instant couscous with dried cranberries, toasted pecans or sliced almonds, chopped green onion, and fresh mint, seasoned with ground cinnamon and cumin. Chicken or vegetable broth is used to hydrate the couscous, which is fluffed and cooled before dressing. A whisked mixture of vegetable oil and rice vinegar provides a light, tangy coating. The salad can be served chilled or at room temperature and keeps well in the refrigerator for three to four days. The salad pairs well with roasted chicken, pork, or turkey and functions as a fruity, nutty side dish for many meals.

Read at Alternative Medicine Magazine