1 whole leek, thinly sliced

2 tbsp (30 ml) olive oil

2 carrots, peeled and grated

1/3 cup (50 g) dried cranberries, chopped

1 tsp ground fennel seeds

2 cups (500 ml) chicken broth

2 cups (400 g) couscous

In a pot over medium-high heat, soften the leek in the oil for 5 minutes or until translucent. Add the carrots, cranberries and ground fennel. Cook for 1 minute, then add the chicken broth. Season with salt and pepper and bring to a boil. Remove from the heat and add the couscous. Cover and let rest for 5 minutes. Fluff with a fork and keep warm.

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