Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lg Onion
2 ts Olive oil
2 ts Butter
Salt; as needed
3 3/4 c Vegetable broth
1/2 c Dried cranberries
2 c Couscous

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

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