COUSCOUS with DRIED CRANBERRIES & PECANS

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.

Serves 2

subroutine of Whole Foods’ Fall Harvest Couscous (slightly modified)

http://macheads2.net/recipes/CouscousCraisinsPecans.html