In a pinch for time, I needed a quick side dish to accompany dinner. This couscous was as flavorful as it was colorful.
Ingredients: *Serves 4
1 medium yellow onion
1 tsp. canola oil
1 c. chicken or vegetable broth
1 c. couscous
1/4 c. shelled pistachios
1/4 c. dried cranberries
2 tbs. extra-virgin olive oil
S&P to taste
Finely dice onion and place in non-stick saucepan with canola oil. Sauté, stirring occasionally, until browned. In small pot, bring broth to boil. Stir in couscous, remove from heat and cover with lid. Let sit for 5 minutes.
Reduce heat on saucepan to low. Rough chop pistachios and cranberries and add to onions. Fluff couscous with fork. Add to saucepan. Stir in olive oil until ingredients are well mixed. Salt and pepper to taste. Serve hot and enjoy!