Couscous With Caramelized Onions and Goat Cheese
photo by Michelle Berteig
- Ready In:
5 3/4 cup servings
- 1 tablespoon olive oil
- 2 cups red onions, diced
- 1 cup couscous
- 1 teaspoon garlic powder
- 1⁄2 teaspoon ground black pepper
- 1⁄2 teaspoon salt
- 1⁄4 cup crumbled goat cheese
- 1 cup chicken broth
- Heat olive oil in a medium nonstick skillet over medium-high heat. Add diced onion, and sauté 7 minutes or until browned.
- Combine couscous and garlic power, pepper and salt in a medium bowl; top with onions and cheese. Place broth in a microwave-safe measuring cup; microwave at high 2 1/2 minutes or until hot. Slowly pour over couscous mixture. Cover; let stand 5 minutes. Fluff with a fork, tossing until well combined.
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Made for the Photo Tag Game, DH & I are big fans of cous cous. It's a bit like a blank canvas for an artist. It starts w/a theme, allows for your pers pref creativity & works well w/nearly all main entrees. I planned to serve this w/salmon filets & carrots, so I used a generous amt of lemon pepper for a lemon flavour. I added sml dice celery I precooked w/the onions plus black olives for extra texture & colour (prob a bit more cheese than stated too). I sprinkled parsley on the top surface of the cous cous in its serving dish for an added colour variant. Pine nuts are a dietary no-no for DH, but I love them & they would be excellent w/this. I love this recipe for the cooking artistry it allows & its yummy flavours. Thx for sharing it w/us. :-)
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