Peel the onion, cut it lengthwise into 8 wedges, then slice the wedges very thinly crosswise. Heat the olive oil and butter in a large non-stick sauté pan and sauté the onion, with a little salt, until it is lightly browned.

Add the vegetable broth and the dried cranberries and bring the broth to a boil. Lower the heat to a mere simmer, add the couscous, cover the pan, and leave it to simmer for 5 minutes. Remove from the heat and leave covered for another 2-3 minutes, then fluff up the couscous with a fork and serve.

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