Cranberry Couscous Recipe

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Cranberry Couscous Ingredients

1 large onion
2 tsp olive oil
2 tsp butter
1 salt, as needed
3 3/4 cup vegetable broth
1/2 cup dried cranberries
2 cup couscous

A Recipe for
Cranberry Couscous

Herb Tip
Using Rosemary:
The leaves of the rosemary plant are available in both fresh and dried varieties and the stems make easy skewers that add a ton of flavor to shish-ka-bobs. Rosemary is an excellent herb to be used with beef, lamb, fish, poultry, stuffings, fruit cups, vegetables and marinades. Rosemary carries a very bold, piney and perfumy flavor so remember: A little goes a long way.

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Cranberry Couscous

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Cranberry Couscous Directions

Peel the onion, cut it lengthwise into 8 wedges, then slice the
wedges very thinly crosswise. Heat the olive oil and butter in a
large non-stick saute pan and saute the onion, with a little salt,
until it is lightly browned.

Add the vegetable broth and the dried cranberries and bring the broth
to a boil. Lower the heat to a mere simmer, add the couscous, cover
the pan, and leave it to simmer for 5 minutes. Remove from the heat
and leave covered for another 2-3 minutes, then fluff up the couscous
with a fork and serve.

Source: "The New Vegetarian Epicure" by Anna Thomas

Serves: 8

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Cranberry Couscous Recipe from the Recipes-To-go.com Fruit Recipe Cookbook

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