Couscous Salad

1 C. chicken broth
3/4 C. quick-cooking couscous, uncooked
1/2 C. dried tart cherries or dried cranberries
1/2 C. shredded carrots
1/2 C. chopped unpeeled cucumber
1/3 C. chopped yellow sweet onions
1/4 C. toasted pine nuts or slivered almonds
3 T. balsamic vinegar
1 T. olive oil
1 T. Dijon-style mustard
salt and pepper to taste

Bring broth or water to boil, then stir in couscous. Remove from heat; cover and let stand 5 minutes. Uncover, fluff with fork and let cool 10 minutes more.

In large bowl, combine cooked couscous, dried cherries or cranberries, carrots, cucumber, onions and pine nuts or almonds.

In small bowl, combine vinegar, olive oil and mustard; mix well and pour over couscous mixture; toss until coated. Season with salt and pepper.

Serve chilled or at room temperature.
 
Makes 6 servings.