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Cranberry Couscous
Prep: 15 minutes
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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)
