Cranberry Couscous Salad

Description: I got this delicious recipe from a co-worker after she brought it to a potluck. It was definitely one of the hits of the day! Originally from Southern Living. Update Dec '09: I've now made this multiple times since originally posting; it is one of my absolute favorites for a potluck! I usually double it but find that if you cook double the amount of couscous at once, it can get gummy, so I cook it in two separate batches (cook one then use the same pot to do the next), then add the rest of the (doubled) ingredients.

Ingredients:

• 1 1/2 cups chicken broth or 1 1/2 cups vegetable broth
• 1/2 cup dried cranberries
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cumin
• 1 cup uncooked couscous
• 1/4-1/3 cup vegetable oil
• 2 tablespoons rice vinegar
• 1/3-1/2 cup sliced almonds, toasted
• 1/3 cup chopped green onion
• 2 tablespoons chopped of fresh mint

Steps:

1. Combine broth, cranberries, cinnamon, and cumin in a medium saucepan. Bring to a boil.
2. Remove broth from heat and stir in couscous. Cover and let stand for 5-7 minutes. Fluff with a fork and set aside to cool slightly, uncovered.
3. Whisk oil and vinegar together; pour over couscous. Add remaining ingredients and toss well.
4. Serve either chilled or at room temperature.