Cooking Instructions

In a medium saucepan, bring chicken broth to a boil. Add cinnamon, cumin, and cardamom, stirring well to combine.

Remove the saucepan from heat and add the couscous and dried cranberries. Cover and let it sit for about 5 minutes, allowing the couscous to absorb the broth.

After the couscous has soaked, fluff it gently with a fork to break up any clumps. Let it cool to room temperature.

While the couscous is cooling, toast the nuts in the oven or under the broiler until golden brown, making sure to keep an eye on them to prevent burning.

In a small bowl, whisk together the vegetable oil, vinegar, and honey to prepare the dressing.

Once the couscous is cool, combine it with fresh cranberries, toasted nuts, chopped green onions, and fresh mint leaves in a large bowl. Drizzle the dressing over the salad and toss gently to combine.

Extra Tips

For the best texture and flavor, be sure to break up any clumps in the couscous after soaking. You can also prepare this salad a day in advance, as it tastes even better after the flavors have had time to meld together.

Consider adding grilled chicken or chickpeas for a protein boost, and feel free to experiment with different nuts and herbs to make it your own! Enjoy your vibrant and tasty Cranberry Couscous Salad!