Ingredients
2-1/4 cups chicken broth1 tablespoon butter1/2 teaspoon salt1-1/2 cups frozen corn3/4 cup dried cranberries1/4 to 1/2 teaspoon ground cinnamon1 package (10 ounces) couscous
Preparation
In a large saucepan, bring the broth, butter and salt to a boil. Stir in the corn, cranberries and cinnamon. Cover and return to a boil; cook for 2 minutes. Stir in couscous.
Remove from the heat; cover and let stand for 5 minutes or until broth is absorbed. Fluff with a fork.
