Couscous Pilaf with Almonds, Coconut, and Cranberries Recipe

Heat a skillet over medium heat and grease with cooking spray. Add almonds; cook stirring constantly until slightly browned about 2 minutes. Add coconut; cook and stir until almonds and coconut are fully toasted 3 to 4 minutes. Add cranberries; cook until cranberries are heated through about 1 minute more.

Bring chicken broth to a boil in a pot. Remove from heat and add couscous. Stir cover and let sit until tender 4 to 5 minutes. Add the almonds coconut and cranberries; stir to blend.