Yield: 6 servings
- 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
- In a small saucepan, bring broth and butter to a boil.
- Stir in the couscous, cranberries and onions.
- Remove from the heat. Cover and let stand for 5 minutes or until broth is absorbed.
- Fluff with a fork.