Add some Mediterranean flavor to your dinner with this couscous, nuts and cranberry salad made using Progresso® chicken broth – ready in 30 minutes.
Cranberry-Couscous Salad
- Prep Time 10 min
- Total 30 min
- Servings 6
- Ingredients 10
Ingredients
- 1 1/2 cups Progresso™ chicken broth (from 32-oz carton)
- 1/2 cup sweetened dried cranberries
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cumin
- 1 cup uncooked couscous
- 1/3 cup vegetable or canola oil
- 2 tablespoons rice vinegar
- 1/2 cup sliced almonds, toasted
- 1/3 cup chopped green onions (about 5 medium)
- 2 tablespoons chopped fresh mint leaves or parsley
Make With
Progresso Broth
Instructions
-
Step1In 2-quart saucepan, heat broth, cranberries, cinnamon and cumin to boiling. Remove from heat; stir in couscous. Cover; let stand 15 minutes. Fluff with fork; let stand uncovered until cooled.
-
Step2In small bowl, beat oil and vinegar with whisk; pour over couscous. Add almonds, onions and mint; toss well. Serve at room temperature or chilled.
Nutrition
302
Calories
16 1/2g
Total Fat
6g
Protein
34g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 302
- Total Fat
- 16 1/2g
- 0%
- Saturated Fat
- 2g
- 0%
- Sodium
- 218mg
- 0%
- Total Carbohydrate
- 34g
- 0%
- Dietary Fiber
- 3 1/2g
- 0%
- Protein
- 6g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 0%
- 0%
Exchanges:
1 1/2 Starch; 1/2 Fruit; 3 Fat;Carbohydrate Choice
2Tips from the Betty Crocker Kitchens
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