Couscous Salad With Cinnamon Vinaigrette

READY IN: 40mins
Recipe by Blue Plate Special

From the December 1993 issue of Bon Appetit

Top Review by SarasotaCook

Made for PAC 2011. A very nice recipe. Nice flavor and not difficult. Made as is except I did cut back on the oil as well.
A very nice dish, Thx

Ingredients Nutrition

Directions

  1. Bring first three ingredients to boil in heavy small saucepan, stirring mixture constantly. Pour into small bowl; cool.
  2. Bring broth to boil in heavy medium saucepan.
  3. Mix in couscous and cranberries. Cover; remove from heat. Let stand five minutes.
  4. Transfer couscous to bowl; fluff with fork. Cool.
  5. Whisk shallot and vinegar into oil mixture. Pour over couscous.
  6. Mix in green onions, beans and mint.
  7. Season with salt and pepper.
  8. Serve cold or at room temperature.

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