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Heat the broth and pour it over the couscous. Mix and let sit for 10 minutes. Then loosen it with a fork. Finely chop the onions and garlic. Chop the tomatoes, mint and parsley. In a pan heat the olive oil and sauté the onions and garlic in it. Deglaze with the vinegar and remove from the heat. Add the couscous and the tomatoes to the onions. Add salt, pepper and cinnamon to taste. Finally, mix in the mint and parsley. Enjoy warm or cold. It goes great with beef or lamb or - for a vegeterian alternative - with halloumi.
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