Cranberry Cinnamon Couscous At Aziza in San Francisco, Chef Mourad Lahlou uses the traditional way of making couscous — steaming it. However, this is an involved process that can take between 4 and 5 hours. Here is a more practical and efficient way of making couscous without fully compromising the taste. This dish is best when slightly more sour than sweet. 1 1/3 cups unsalted vegetable stock 2 tablespoons extra virgin olive oil 1/4 teaspoon salt 1 cup couscous 1/2 cup dried soft cranberries, coarsely chopped 2 tablespoons clarified butter 1/4 teaspoon cinnamon Lemon juice to taste Sugar to taste 2 tablespoons finely sliced chives Bring the stock, oil and salt to a boil in a small, heavy saucepan. Stir in the couscous. Cover the pan and remove from heat. Let stand for 5 minutes. Fluff the couscous with a fork and let it cool. Transfer to a large mixing bowl. Add the cranberries, butter, cinnamon, lemon juice, sugar and chives. Mix well. Serves 6. By Jeff Hollinger, special to the San Francisco Chronicle, November 20, 2002 middle eastern recipe index christina m k al-sudairy subscribe!