Veggie Couscous

Name: Veggie Couscous
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 6 servings
Ingredients: 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

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Level: Easy
Total: 20 min

Prep: 5 min
Inactive: 10 min
Cook: 5 min

Yield: 6 servings

Level: Easy
Total: 20 min

Prep: 5 min
Inactive: 10 min
Cook: 5 min

Yield: 6 servings

Ingredients

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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

Directions

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