Prep 10 mins
Cook 20 mins
Adapted from Barefoot Contessa, How Easy is That?
- 4 tablespoons unsalted butter
- 2 cups yellow onions, chopped
- 3 cups chicken stock
- 1 1⁄2 teaspoons kosher salt
- 1⁄2 teaspoon ground black pepper, freshly
- 2 cups couscous
- 1⁄2 cup pine nuts, toasted
- 1⁄2 cup fresh parsley, minced
- Melt the butter in a large saucepan. Add the onion and cook over medium-low heat for 8 to 10 minutes, stirring occasionally, until tender but not browned. Add the chicken stock, salt, and pepper and bring to a full boil. Stir in the couscous, turn off the heat, cover, and allow to steam for 10 minutes. Fluff with a fork, stir in the pine nuts and parsley, and serve hot.
This is an excellent side dish that will be perfect foil to a great many things. I served this with some pork chops this evening. Be aware that it makes quite a bit - I made 1/3 the recipe (1 cup broth, 2/3 cup couscous) and have quite a bit left over. My couscous was labeled medium, and I think that I could have used 1/4 cup more liquid - I find that couscous varies in how much liquid it will absorb and still remain fluffy. The pine nuts were very nice, but macadamias or almonds or other nuts would also be good.