Couscous Salad With Cinnamon Vinaigrette

Submitted by Blue Plate Special

"From the December 1993 issue of Bon Appetit"

 

• Ready In: 40mins
• Ingredients: 11
• Serves: 4

ingredients

• 1⁄2 cup canola oil
• 2 teaspoons ground cinnamon
• 1 teaspoon ground cumin
• 2 1⁄3 cups canned chicken broth
• 1 (10 ounce) box couscous
• 3⁄4 cup dried cranberries or 3/4 cup currants
• 3 tablespoons shallots, minced
• 2 tablespoons white wine vinegar
• 5 green onions, chopped
• 1 (15 ounce) can garbanzo beans, drained (chick-peas)
• 5 tablespoons of fresh mint, chopped

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.

Reviews

[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.<br/>A very nice dish, Thx

 

[DinnerBelle]

OMG! This is great! The cinnamon and mint make a wonderful, unusual combination. I cut the oil by half; didn't miss it. You could substitute some fruit juice if the salad seems dry to you. I used dried apricot for the fruit, and a sweet onion for the scallion. As long as you keep the cinnamon and the mint this recipes lends itself to all kinds of improvisation. Thanks for posting, Blue Plate!