Couscous with Dried Cranberries & Pecans

• 12 ounces water (340 grams)
• 1 thin slice butter
• 1 teaspoon bouillon crystals
• 3/8 teaspoon salt
• 1/6 cup (20 grams) dried cranberries (cranberries, sugar)
• 6 ounces couscous (170 grams)
• 1/6 cup pecans or walnuts (20 grams)
• 4 teaspoons finely chopped parsley
• Freshly ground pepper

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