Welcome Fellow Food Enthusiasts

Tuesday, August 23, 2011


4 tbs Butter
2 cups Couscous
1 small Onion, minced
 3/4 tsp Salt
2 cups Water
1 3/4 cups Low-Sodium Chicken Broth
Melt two tbs of the butter in a 12 inch nonstick skillet over medium heat. Add the couscous and cook, stirring often, until some of the grains are just beginning to brown, about 3 minutes. Transfer the couscous to a large bowl. Melt the remaining two tbs butter in the skillet over medium heat. Add the onion and salt and cook, stirring occasionally until softened, about 5 minutes. Stir in the water and broth and bring to a boil. Pour the boiling liquid over the toasted couscous and cover the bowl tightly with plastic wrap. Let it sit until the couscous is tender, about 12 minutes. Remove the plastic wrap and fluff the couscous with a fork. Season with salt and pepper to taste and serve.

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