Couscous Salad With Cinnamon Vinaigrette |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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From the December 1993 issue of Bon Appetit 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 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.
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