This is great for Thanksgiving, or for any time. This is an amazing couscous dish! I usually use only half an onion. A frying pan was too small for this recipe.
1 large onion
2 tsp. olive oil
2 tsp. butter
salt as needed
3 3/4 cups vegetable broth
1/2 cup dried cranberries
2 cups couscous
Peel the onion, cut it lengthwise into 8 wedges, then slice the wedges very thinly crosswise. Heat the olive oil and butter in a large non-stick saute pan and saute the onion, with a little salt, until it is lightly browned.
Add the vegetable broth and the dried cranberries and bring the broth to a boil. Lower the heat to a mere simmer, add the couscous, cover the pan, and leave it to simmer for 5 minutes. Remove from the heat and leave covered for another 2-3 minutes, then fluff up the couscous with a fork and serve.
The New Vegetarian Epicure, Anna Thomas, 2007