In a medium pot, bring the chicken broth, butter and salt
just to a boil. Add the cranberries, corn and cinnamon and
stir to combine. Remove from the heat and stir in the
couscous. Cover and let sit for 5 minutes. Fluff with a
fork and serve.
With a nice interplay of sweet (the cranberries) and savory
(the corn), this dish has even more than flavor to
recommend it: It takes 15 minutes or less from start to
finish.