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.

Per Serving: Calories 253; Total Fat 5 grams; Saturated Fat 1 gram; Protein 7 grams; Total Carbohydrate 45 grams; Sugar: 8 grams; Fiber 3.5 grams; Cholesterol 0 milligrams; Sodium 318 milligrams