Veggie Couscous

• 2 tablespoons olive oil
• 1/2 red onion, chopped
• 1 yellow squash, thinly sliced
• 1 zucchini, thinly sliced
• 1/2 cup dried cranberries
• 2 cups chicken broth
• 1 1/2 cups couscous

1. Add the olive oil to a large, high-sided skillet over medium-high heat.
2. Once hot, add the onion, yellow squash, and zucchini and saute until tender, about 5 minutes.
3. Season with salt and pepper.
4. Add the cranberries and chicken broth and bring to a boil.
5. Stir in the couscous, cover with a tight fitting lid, turn off the heat, and let sit for 10 minutes.
6. Remove the cover and fluff with a fork.
7. The couscous can be served hot or at room temperature.

olive oil, red onion, yellow squash, zucchini, cranberries, chicken broth, couscous

Taken from www.foodnetwork.com/recipes/patrick-and-gina-neely/veggie-couscous-recipe.html (may not work)