Heat oven to warm.
In a saucepan bring butter, water, bouillon crystals, salt, and cranberries to a boil.
Stir in couscous and cover. Place in warm oven and let stand 10 minutes.
Meanwhile toast the pecans in a small frying pan. Chop the parsley in a herb mill.
Fluff couscous lightly. Stir in the pecans, parsley, and a touch of pepper.
subroutine of Whole Foods’ Fall Harvest Couscous (slightly modified)http://macheads2.net/recipes/CouscousCraisinsPecans.html