Meal Type:

Total Time: 0 min.

Cook Method: Stove

     Serving Size: 8 2 4 8 16 32 - Change

Submitted By: Ben S. - See All My Recipes

Date Added: June 11, 2009

1. Peel the onion, cut it lengthwise into 8 wedges, then slice the wedges very thinly crosswise.

2. 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.

3. Add the vegetable broth and the dried cranberries and bring the broth to a boil.

4. Lower the heat to a mere simmer, add the couscous, cover the pan, and leave it to simmer for 5 minutes.

5. Remove from the heat and leave covered for another 2-3 minutes, then fluff up the couscous with a fork and serve.

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Dietary Notes:

This Cranberry Couscous recipe is low-saturated fat with 0.88g per serving and low-cholesterol with 2.5mg per serving

This Cranberry Couscous recipe is high in Vitamin A with 33% of your daily recommended intake per serving.

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