edible communities
By | March 15, 2016


In 2-quart saucepan, heat broth, dried cherries and cumin to boiling. Remove from heat; stir in couscous. Cover; let stand 15 minutes. Fluff with fork.

In small bowl, beat oil and vinegar with whisk; pour over couscous. Add almonds, scallions and mint; toss well. Serve slightly warm or at room temperature.

Yields 6 servings

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  • 1½ cups chicken broth or stock
  • ½ cup dried cranberries, lightly chopped
  • ¼ teaspoon ground cumin
  • 1 cup uncooked couscous (Moroccan style)
  • ⅓ cup vegetable or canola oil
  • 2 tablespoons apple cider vinegar
  • ½ cup almonds, sliced, lightly toasted
  • ⅓ cup scallions, thinly sliced
  • 2 tablespoons fresh mint leaves, chopped
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