Cranberry Couscous Salad - cooking recipe

Ingredients

1 1/2 cups chicken broth or 1 1/2 cups vegetable broth
1/2 cup dried cranberries
1 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1 cup uncooked couscous
1/4 - 1/3 cup vegetable oil
2 tablespoons rice vinegar
1/3 - 1/2 cup sliced almonds, toasted
1/3 cup chopped green onion
2 tablespoons chopped of fresh mint

Preparation

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.