1 cup chicken broth
3/4 cup uncooked couscous
1/2 cup dried cranberries
3/4 cup chopped carrot
3/4 cup chopped unpeeled cucumber
1/4 cup chopped sweet onion or green onions
1/4 cup pine nuts, toasted
3 Tbsp balsamic vinegar
1 Tbsp olive oil
1 Tbsp Dijon mustard
1/4 tsp salt
Black pepper to taste
1. In a large saucepan, bring broth to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes. Fluff with fork. Let cool.
2.In a bowl, combine the couscous, cranberries, carrots, cucumber, onions and pine nuts.
3.In a jar with a tight-fitting lid, combine the remaining ingredients, shake well. Pour over salad and toss to coat. Serve immediately. Leftovers are delicious the next day also.