Cranberry and Lemon Spiked Couscous

1 large lemon

1 can (14 ounces) reduced-sodium, fat-free chicken broth

1 tablespoon butter

1 box (10 ounces) plain couscous (see note)

⅔ cup dried cranberries

½ cup chopped pecans

Salt, to taste

Using a zester or microplane, zest the lemon until you have about 1 teaspoon, and then set the zest aside. Cut the lemon in half and squeeze the juice from each half into a 2-quart sauce pan with a lid. Add the broth and butter to the saucepan and place it over medium-high heat. Add the cranberries and cover the pan. Bring it to a boil.

Meanwhile, place the pecans on a microwave-safe plate and microwave, uncovered on high, for 1 minute to toast. Set aside.

When broth mixture boils, stir in the couscous, cover the pan, and remove from the heat. Allow it to stand for 5 minutes. Uncover the couscous, fluff it with a fork, and, using the fork, stir in the toasted pecans and reserved lemon zest. Salt to taste. Serve immediately.

Serves eight (1/2-cup servings).

Cook's note: For testing purposes, we used a 10-ounce box of Far East Plain (5-minute) Couscous. Equal amounts of other brands or bulk couscous can be used.

Nutrition values per serving: 233 calories (27 percent from fat), 7 g fat (1 g saturated), 37 g carbohydrates, 3 g fiber, 6 g protein, 4 mg cholesterol, 128 mg sodium.