Cranberry Couscous


  • 1 (14 1/2 ounce) can chicken broth
  • 1 tablespoon butter
  • 1 1/2 cups uncooked couscous
  • 1/4 cup dried cranberries, chopped
  • 3 tablespoons chopped green onions


  1. In a small saucepan, bring broth and butter to a boil.
  2. Stir in the couscous, cranberries and onions.
  3. Remove from the heat. Cover and let stand for 5 minutes or until broth is absorbed.
  4. Fluff with a fork.

Yield: 6 servings

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