Although it looks like a grain, couscous is actually a type of pasta. The couscous pellets cook very quickly due to their small size. You’ll find it near the Middle Eastern or Mediterranean foods.
- 1 can (14-1/2 ounces) chicken broth
- 1 tablespoon butter
- 1-1/2 cups uncooked couscous
- 1/4 cup dried cranberries, chopped
- 3 tablespoons chopped green onions
- Bring broth and butter to a boil in a large saucepan. 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. Yield: 6 servings.
Originally published as Cranberry Couscous in Weeknight Cooking Made Easy Annual 2005, p258
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