Couscous With Peas & Carrots - cooking recipe

Ingredients

2 cups reduced-sodium chicken broth
3 cups frozen peas and carrots
1 cup whole wheat couscous
1/3 cup dried cranberries

Preparation

Bring chicken broth to a boil over medium-high heat in a medium sauce pan.
Add frozen peas & carrots and stir.
Once broth returns to a boil, add the couscous and cover, remove from heat.
After 5 minutes, add cranberries and re-cover.
Wait 5 minutes and then stir well to combine and serve.