Couscous Salad Judy Cash

1 cup chicken broth
3/4 cup uncooked couscous
1/2 cup cranraisens
1/2 cup chopped carrot
1/2 cup chopped unpeeled cucumber
1/2 cup sliced green onion
1/4 cup pine nuts, toasted
3 TBS Balsamic vinegar
1 TBS Olive Oil
1 TBS Dijon mustard
salt and pepper to taste

In a large sauce pan, bring broth to a boil. Stir in couscous. Cover and remove from heat. Let stand for 5 minutes. Fluff with a fork and cool.
In a large bowl combine the couscous, cherries, carrot, cucumber, onions and pinenuts. In a jar with a tight fitting lid, combine the remaining ingredients; shake well. Pour over salad and toss to coat. The recipe says to serve immediatley but I think it is still good a day or so later.

Serves 6
Nutrition information per serving; 220 calories, 6 g fat, 0 g sat fat, 5 g protein, 37 g carb, 6 g fiber, 184 g sodium

Enjoy