Veggie Couscous

Ingredients

• 2 cups chicken broth 
• 1.5 cups couscous 
• 0.5 cup cranberries dried
• 2 tablespoons olive oil 
• 0.5  onion red chopped
• 1  baby squash yellow thinly sliced
• 1  zucchini thinly sliced

Equipment

• frying pan

Directions

1. 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.
2. 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.
3. Remove the cover and fluff with a fork. The couscous can be served hot or at room temperature.