Israeli Couscous Salad

Needed for Consumption:

1 cup Israeli couscous

(do not substitute Moroccan)
2 cups chicken broth

2 Tbsp. olive oil

1 1/2 cups dried cranberries

1 cup toasted pine nuts

1/8 cup cilantro, chopped

Zest of one lemon

1/2 lemon

Sea salt to taste

How To:

Heat 1 Tbsp olive oil over medium heat. Add the couscous and stir until couscous is lightly browned, about five minutes. Stir in 2 cups broth, cover and reduce heat to low, simmer 15 mintues. Drain couscous in colander but do not rinse. Once cooled, stir in olive oil to separate grains. Combine with dried cranberries, pine nuts, cilantro, lemon zest, lemon and sea salt. Enjoy!