Cranberry Couscous


  • 1 cup Chicken broth
  • 1/4 cup Water
  • 2 ounces of Mariani Dried Cranberries
  • 1 TBSP Butter
  • 1 pinch of Salt
  • Ground black pepper to taste
  • 1 cup Quick-cooking Couscous


In a 2 quart saucepan, heat chicken broth, water, dried cranberries, butter, salt and pepper until boiling over high heat.

Stir in couscous, cover and remove from heat.  Let stand 5 minutes.  Fluff with a fork and serve immediately.

Yields 4 servings.