- 2 tablespoons butter
- 1 medium shallot, minced (about 1/4 cup)
- 2 cups chicken broth or stock
- 1 teaspoon ground coriander
- 1 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 10-ounce box plain couscous
Melt butter in 2-quart saucepan. Add shallot; cook over medium heat, stirring occasionally, for 2 to 3 minutes or until softened. Add broth, coriander, ginger and salt; bring to a boil. Stir in couscous and sweetened dried cranberries. Cover; remove from heat. Let stand for 5 minutes. Fluff with fork before serving.
Makes 5 1-cup servings.