Ingredients

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

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Instructions

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