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.