Cranberry Couscous | Midwest Living
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Cranberry Couscous

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Cranberry Couscous

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  • Makes: 4 servings
  • Yield: about 3-1/2 cups
  • Prep 15 mins
  • Cook 10 mins
  • Stand 5 mins

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Ingredients

  • 1 14 - ounce can vegetable broth or reduced-sodium chicken broth
  • 1 tablespoon butter or margarine
  • 1 cup quick-cooking couscous
  • 1/3 cup dried cranberries or snipped dried tart cherries
  • 2 tablespoons thinly sliced green onion

Directions

  1. In a medium saucepan, bring broth and butter to boiling. Stir in couscous, cranberries, and green onion. Remove from heat. Cover; let stand about 5 minutes or until liquid is absorbed. Fluff couscous with a fork before serving. Makes 4 side-dish servings (about 3-1/2 cups)

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