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Categories:
canola oil ground cinnamon ground cumin chicken broth couscous cranberries shallots white vinegar green onion garbanzo beans mint
Viewed: 17 - Published at: 2 years agoIngredients
- 1/3 cup canola oil
- 2 tsp ground cinnamon
- 1 tsp ground cumin
- 2/13 cups chicken broth
- 1 10oz box couscous
- 3/4 cup dried cranberries or currents
- 3 tbs of minced shallots
- 2 tbs white vinegar
- 5 green onion, chopped
- 1 15oz can garbanzo beans (chick pea)
- drianed
- 5 tbs chopped mint, optional
Method
- Bring first 3 ingredients to a boil in a heavy saucepan, stirring mixture constantly. This can burn quick. Pour into small bowl to cool.
- Bring broth to a boil in a heavy saucepan. Mix couscous and cranberries. Cover; remove from heat. Let stand for 5 minutes. Transfer couscous to bowl; fluff with fork. Cool.
- Whisk shallot and vinegar into oil mixture. Pour over couscous. Mix in green onions, beans and mint. Season with salt and pepper. Serve cold or at room temp.
