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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Cranberry Couscous Salad Recipe

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This recipe for Cranberry Couscous Salad, by , is from RO COVID COOKBOOK , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Charlene Schumm


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

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.




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