Cranberry-Couscous Salad

Add some Mediterranean flavor to your dinner with this couscous, nuts and cranberry salad made using Progresso® chicken broth – ready in 30 minutes.

  • Prep Time 10 min
  • Total Time 30 min
  • Servings 6

1 1/2
cups Progresso™ chicken broth (from 32-oz carton)
1/2
cup sweetened dried cranberries
1
teaspoon ground cinnamon
1/4
teaspoon ground cumin
1
cup uncooked couscous
1/3
cup vegetable or canola oil
2
tablespoons rice vinegar
1/2
cup sliced almonds, toasted
1/3
cup chopped green onions (about 5 medium)
2
tablespoons chopped fresh mint leaves or parsley

  • 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.

Expert Tips

Be gentle when tossing these salad ingredients together; couscous can become a gummy, sticky mess if stirred too much.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
302
,
% Daily Value
Total Fat
16 1/2g
16 1/2%
(Saturated Fat
2g,
2%
),
Sodium
218mg
218%;
Total Carbohydrate
34g
34%
(Dietary Fiber
3 1/2g
3 1/2%
),
Protein
6g
6%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1 1/2 Starch; 1/2 Fruit; 3 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.