Cranberry-Couscous Salad

Ingredients

• 0.5 cup almonds toasted sliced
• 0.3 cup canola oil 
• 1.5 cups chicken broth 
• 1 cup couscous uncooked
• 0.5 cup cranberries dried
• 2 tablespoons mint leaves fresh chopped
• 0.3 cup green onions chopped
• 1 teaspoon ground cinnamon 
• 0.3 teaspoon ground cumin 
• 1 leaf lettuce leaves red
• 2 tablespoons rice vinegar 

Equipment

• sauce pan
• whisk

Directions

1. Combine first 4 ingredients in a medium saucepan; bring to a boil.
2. Remove from heat, and stir in couscous. Cover and let stand 5 minutes. Fluff with a fork; let cool, uncovered.
3. Whisk oil and vinegar; pour vinaigrette over couscous.
4. Add almonds, green onions, and mint; toss well.
5. Serve at room temperature or chilled over red leaf lettuce.