1 large onion
2 teaspoon olive oil
2 teaspoon butter
1 salt; as needed
3 3/4 cup vegetable broth
1/2 cup dried cranberries
2 cup couscous
Peel the onion, cut it lengthwise into 8 wedges, then slice the wedges very thinly crosswise. Heat the olive oil and butter in a large non-stick saute pan and saute the onion, with a little salt, until it is lightly browned.
Add the vegetable broth and the dried cranberries and bring the broth to a boil. Lower the heat to a mere simmer, add the couscous, cover the pan, and leave it to simmer for 5 minutes. Remove from the heat and leave covered for another 2-3 minutes, then fluff up the couscous with a fork and serve.
Source: "The New Vegetarian Epicure" by Anna Thomas
