Cranberry Couscous
added 03/07/08
Serves 6-8
2 large shallots, minced
2 stalks celery, diced
2 tsp. olive oil
2 tsp. butter
3 3/4 cups vegetable broth
1/2 cup dried cranberries
2 cups couscous
Salt and freshly ground black pepper, to taste
1/2 cup chopped nuts
Heat the olive oil and butter in a large non-stick sauté pan and sauté
shallots and celery until soft. Add vegetable broth and dried cranberries and
bring to a boil. Reduce the heat, add the couscous, cover and simmer for 5 minutes.
Remove from the heat and leave covered for another 2-3 minutes. Fluff up the
couscous with a fork, sprinkle with chopped nuts and serve.
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