Recipe - Cranberry Couscous

1 lg Onion
2 teaspoon Olive oil
2 teaspoon Butter
Salt; as needed
3 Three fourths cup Vegetable broth
One half cup Dried cranberries
2 cup 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 nonstick 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 23 minutes, then fluff up the couscous with a fork and serve.

Source: "The New Vegetarian Epicure" by Anna Thomas
Posted to MMRecipes Digest V3 #268

Date: Tue, 1 Oct 1996 02:51:03 +0000

From: Linda Place placel@worldnet.att.net