Ingredients
- 4 tablespoon (1/2 stick) unsalted butter
- 2 cup chopped yellow onion (2 onions)
- 3 cup chicken stock, preferably homemade
- 5 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 cup couscous (12 ounces)
- 1/2 cup pine nuts, toasted (see note)
- 1/2 cup minced fresh parsley
Preparation
Baking Directions:
If you can boil a pot of water, you can make couscous.
To make my life easy when I'm entertaining, I sauté the onions, add the stock, salt, and pepper and set it aside.
Before dinner, all I have to do is heat the stock, add the couscous, and wait ten minutes for a delicious side dish with no stress.
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.
To toast pine nuts, place them in a dry sauté pan and cook over low heat for 10 minutes, tossing often, until lightly browned.