Preparation

• In a medium bowl, whisk the oil, juice, zest, 1/4 tsp. salt, and a good grind of pepper.
• Melt the butter in a medium saucepan over medium heat. Add the couscous and cook, stirring, until light golden, about 3 minutes. Add the chicken broth, bring to a boil, reduce to a simmer, cover, and cook until nearly tender, about 8 minutes. Stir in the cranberries, cover, and cook for 1 minute more.
• Toss the couscous, almonds, scallions, and mint with the vinaigrette and serve.