Veggie Couscous

1. 1

   Add the olive oil to a large, high-sided skillet over medium-high heat.

2. 2

   Once hot, add the onion, yellow squash, and zucchini and saute until tender, about 5 minutes.

3. 3

   Season with salt and pepper.

4. 4

   Add the cranberries and chicken broth and bring to a boil.

5. 5

   Stir in the couscous, cover with a tight fitting lid, turn off the heat, and let sit for 10 minutes.

6. 6

   Remove the cover and fluff with a fork.

7. 7

   The couscous can be served hot or at room temperature.

No additional tips available.