Sweet and Spicy Couscous Salad

From the California Table Grape Commission. I have made this as a take to work lunch. Very filling and delicious.

• Ready In: 55 mins
• Serves: 6-8

Ingredients

• 1  cup chicken broth
• 1  cup  quick-cooking couscous
• 1  cup red seedless grapes, halved
• 1⁄2 cup pine nuts, toasted
• 1⁄2 cup  dried apricot, sliced
• 1⁄2 cup  sliced green onion
• 2  tablespoons  chopped fresh parsley
• 2  tablespoons  chopped of fresh mint
• 1⁄4 cup olive oil
• 1⁄4 cup lemon juice
• 1⁄4 cup chicken broth
• 1⁄4 teaspoon ground cinnamon
•  salt and pepper
• 1⁄8 teaspoon cayenne pepper

Directions

1. Bring 1 cup of chicken broth to a boil; stir in couscous.
2. Remove from the heat and cover.
3. Let stand until cool and then fluff with a fork; transfer into a large bowl.
4. Add in grapes, pine nuts, apricots, green onions, parsley, and mint.
5. Next add oil, lemon juice, 1/4 cup chicken broth, cinnamon, salt, pepper, and cayenne; let stand for 30 minutes before serving to let flavors mingle; may cover and chill for up to 24 hours; bring to room temperature before serving.