Cranberry-Walnut Couscous

• 1/2 c. dried cranberries
• 2 1/2 c. low-sodium chicken broth
• 1 tbsp. olive oil
• 1/2 c. onion
• 1 tbsp. minced garlic
• 1 tsp. kosher salt
• 1/4 tsp. fresh-ground black pepper
• 1 1/4 c. couscous
• 1/2 c. chopped walnuts
• 1/4 c. Chopped mint

1. Rehydrate the cranberries: Bring cranberries and 1/2 cup chicken broth to a boil in a small saucepan over medium-high heat.
2. Remove from heat and allow to steep until cranberries are plump -- about 10 minutes.
3. Set aside.
4. Make the couscous: Heat oil in a medium saucepan over medium-high heat.
5. Add the onions and cook until translucent -- about 5 minutes.
6. Add garlic and cook until golden -- about 2 minutes.
7. Add the remaining broth, salt, and pepper and bring to a boil.
8. Immediately stir in the couscous, cover, and remove from heat.
9. Let the couscous stand 5 minutes.
10. Remove cover and use a fork to separate and fluff the couscous grains.
11. Stir in the walnuts, plumped cranberries, and mint.
12. Serve warm or at room temperature.

cranberries, chicken broth, olive oil, onion, garlic, kosher salt, freshground black pepper, couscous, walnuts, mint

Taken from www.delish.com/recipefinder/cranberry-walnut-couscous-3146 (may not work)