I got this delicious recipe from a co-worker after she brought it to a potluck. It was definitely one of the hits of the day! Originally from Southern Living. Update Dec '09: I've now made this multiple times since originally posting; it is one of my absolute favorites for a potluck! I usually double it but find that if you cook double the amount of couscous at once, it can get gummy, so I cook it in two separate batches (cook one then use the same pot to do the next), then add the rest of the (doubled) 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 fresh mint
- 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.