PRESERVED LEMON AND CRANBERRY COUSCOUS SALAD

Preserved Lemon and Cranberry Couscous Salad image

Provided by jessica327

Time 28m

Yield 5 cups, 6 serving(s)

Number Of Ingredients 10

2 cups israeli couscous
4 1/2 cups chicken broth
2 tablespoons olive oil
1 teaspoon saffron
1/2 cup dried cranberries
2 shallots, finely chopped
1/2 cup walnuts, chopped
1/2 cup of fresh mint, roughly chopped
1/2 preserved lemon, diced
1 cup Baby Spinach (optional)

Steps:

Heat olive oil and saffron in large saucepan. Add couscous and toast until lightly browned, about 3-4 minutes. Add chicken broth and bring to a boil. Reduce heat to a gentle boil, cover and continue cooking, stirring ocasionally until liquid is absorbed and pasta is tender. Remove from heat and put in a colander so any remaining liquid drains.
Transfer couscous to a mixing bowl, and combine with remaining ingredients. Serve warm or cold.

Nutrition Facts : Calories 361.3, Fat 12.3, SaturatedFat 1.6, Sodium 581.9, Carbohydrate 49.5, Fiber 4.4, Sugar 1.1, Protein 12.9

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