Orange-Cranberry Couscous

• 1 (8 ounce) box couscous
• 1 14 cups chicken broth or 1 14 cups stock
• 34 cup orange juice (may increase to 1 cup and decrease broth by 1/4 cup)
• 1 teaspoon herbs (if you can't find the McCormick's French Country Herbs, then use Herbes de Provence)
• 1 tablespoon parsley, dried
• salt & pepper
• 14 cup onion, chopped
• 2 garlic cloves, minced
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 cup dried cranberries

1. Bring broth, juice and seasonings to a boil in a medium saucepan.
2. In a small skillet, heat the olive oil and butter, add the onion and saute until onions are almost glassy then add the garlic and finish cooking the onions until transparent.
3. Add contents of skillet (including the oil to the broth mixture).
4. When this mixture comes to a boil, turn off heat, pour in couscous and cranberries, stir slightly and cover with lid.
5. Let sit for 15 minutes and then fluff with a fork or spoon.
6. Serve with your choice of chicken or pork.
7. CHECK MY DESCRIPTION FOR THE TYPE OF HERBS.

couscous, chicken broth, orange juice, herbs, parsley, salt, onion, garlic, olive oil, butter, cranberries

Taken from www.food.com/recipe/orange-cranberry-couscous-349575 (may not work)