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Cranberry Raisin Couscous Salad
Serves 8

2 tsp. olive oil 
2 tsp. butter 
1/2 Cup onion, diced 
One 10-oz box instant couscous 
2 1/4 Cup vegetable or chicken broth 
1/2 Cup dried cranberries 
1/4 Cup Raisins
1/2 Cup broken cashews 
1/2 Cup cilantro, washed and finely chopped 
1/4 Cup green onions, very finely chopped 
salt and pepper 
1/4 cup carrots, diced, optional 

Heat oil and butter in a non-stick saute saucepan, then saute onions with a pinch of salt until onions are translucent. 

Add couscous and vegetable broth, bring to a boil, stir once, cover and remove from heat. 

Let stand 5 minutes. Fluff couscous and add cranberries, raisins, cashews, cilantro, and green onions and carrots.

Add salt and pepper to taste. Cover for a few minutes, then serve. 

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