Prep 10 mins
Cook 20 mins
This is a recipe I developed when I couldn't find one that was exactly what I wanted. This is a good side dish recipe for many different menus. It's also very versatile. You can add any different kind of veggies along with the onion (celery, peas, zucchini, carrots, tomatoes, corn). I use tri-color couscous in this recipe, but any kind will work.
- 1 tablespoon olive oil
- 1 medium onion, thinly sliced
- 1 garlic clove, crushed
- 1 cup chicken broth
- 3⁄4 cup couscous
- 3 tablespoons balsamic vinegar
- salt and pepper
- Heat olive oil in a medium saucepan over low heat. Saute onion and garlic slowly until tender, approximately 15 minutes.
- Stir in chicken broth and bring to a boil.
- Add couscous, cover pan, remove from heat, and let stand for 5 - 10 minutes.
- Pour couscous into a bowl and top with vinegar, salt and pepper. Stir until combined. You may wish to add less or more vinegar depending on what you like. 3T works for us.
Very Good! I used whole wheat couscous and vegetable broth because I had some that needed to be used up. I paired it with Herb-Roasted Butternut Squash and Sausages and they complimented each other beautifully. Thanks for posting!