2 1/4 cups chicken stock
Pinch of salt
1 tablespoon butter
1 1/2 cups uncooked couscous
1/2 cup dried cranberries
3 tablespoons chopped scallions
1/4 cup toasted almonds
Bring stock, salt and butter to a boil in a saucepan with a tight-fitting lid. Stir in the couscous and cranberries. Remove from the heat. Cover and let stand for 5 minutes or until broth is absorbed. Fluff with a fork. Stir in scallions and nuts.
I make this and many quick sides in my American Kitchen 3-quart stainless saucepan. It comes with a tight-fitting lid so it’s perfect when cooking couscous and rice.