Carrot and Cranberry Couscous

Couscous is a cooks best friend because it cooks so quickly. I prefer Israeli couscous over the traditional couscous. It is larger and looks like pearls. You can even get in a whole wheat variety as well. Kids will like this dish because the carrots and cranberries give the couscous a subtle sweetness.

Serves 3

1 1/2 cups chicken stock
1 cup Israeli couscous
1/3 cup shredded carrots
1/4 cup dried cranberries
2 tablespoons butter or margarine
salt and pepper to taste
1/8 cup minced Italian parsley leaves
1 shallot minced

Bring the chicken stock to a simmer over medium/high heat. Add all the other ingredients and stir. Lower the heat to medium/low and cover with a lid. Leave the pot undisturbed for 8 minutes. Remove the lid and stir. Cover and turn off the heat. Let the couscous stand for 2-3 minutes more. Serve