2
tablespoons chopped fresh mint leaves or parsley
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Steps
1
In 2-quart saucepan, heat broth, cranberries, cinnamon and cumin to boiling. Remove from heat; stir in couscous. Cover; let stand 15 minutes. Fluff with fork; let stand uncovered until cooled.
2
In small bowl, beat oil and vinegar with whisk; pour over couscous. Add almonds, onions and mint; toss well. Serve at room temperature or chilled.
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Be gentle when tossing these salad ingredients together; couscous can become a gummy, sticky mess if stirred too much.
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Nutrition Facts
Serving Size:1 Serving
Calories
302
Total Fat
16 1/2g
0%
Saturated Fat
2g
0%
Sodium
218mg
0%
Total Carbohydrate
34g
0%
Dietary Fiber
3 1/2g
0%
Protein
6g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 1/2 Starch; 1/2 Fruit; 3 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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