Couscous Salad With Cinnamon Vinaigrette Recipe

Name: Couscous Salad With Cinnamon Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 of fresh mint, chopped

Servings: persons

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 of fresh mint, chopped

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.

590

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 cup canola oil, 2 teaspoons ground cinnamon, 1 teaspoon ground cumin, 2 1/3 cups canned chicken broth, and more.

Yes, Couscous Salad With Cinnamon Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Couscous Salad With Cinnamon Vinaigrette

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