Ingredients

• 2 tablespoons white balsamic vinegar
• 1.5 teaspoons lemon juice
• 0.5 teaspoons Dijon mustard
• 0.5 teaspoons lemon zest
• 0.25 cups olive oil
• salt and freshly ground black pepper to taste

Instructions

1. 1 In a small bowl, combine vinegar, lemon juice, Dijon, and lemon zest. Add olive oil and whisk until well blended. Season with salt and pepper, and set aside.
2. 2 Heat olive oil in saucepan over medium heat. Add couscous, stirring occasionally, until toasted and starting to turn light golden brown, 4 to 5 minutes.
3. 3 Pour chicken broth over couscous, stir in cranberries, and bring to a boil. Reduce heat to medium-low, cover, and simmer until most of the liquid has been absorbed, 8 to 9 minutes. Remove lid from saucepan, and allow couscous to cool for about 15 minutes.
4. 4 Fluff cooled couscous with a fork, add cucumber, feta cheese, and red onion. Drizzle dressing over couscous, and toss lightly.
5. 5 Taste and season with salt and pepper, if desired, and garnish with fresh mint. May be served immediately or chilled in the fridge.

Nutrition per serving