Preserved Lemon And Cranberry Couscous Salad - cooking recipe

Ingredients

2 cups israeli couscous
4 1/2 cups chicken broth
2 tablespoons olive oil
1 teaspoon saffron
1/2 cup dried cranberries
2 shallots, finely chopped
1/2 cup walnuts, chopped
1/2 cup of fresh mint, roughly chopped
1/2 preserved lemon, diced
1 cup Baby Spinach (optional)

Preparation

Heat olive oil and saffron in large saucepan. Add couscous and toast until lightly browned, about 3-4 minutes. Add chicken broth and bring to a boil. Reduce heat to a gentle boil, cover and continue cooking, stirring ocasionally until liquid is absorbed and pasta is tender. Remove from heat and put in a colander so any remaining liquid drains.
Transfer couscous to a mixing bowl, and combine with remaining ingredients. Serve warm or cold.