Preserved Lemon and Cranberry Couscous Salad

A summery salad of saffron-flavored Israeli couscous, dried cranberries and preserved lemons.

• Ready In: 28 mins
• Serves: 6
• Yields: 5 cups

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)

Directions

1. 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.
2. Transfer couscous to a mixing bowl, and combine with remaining ingredients. Serve warm or cold.