Serves 4
| 1¼ | cups chicken stock |
|---|---|
| 1 | cup couscous |
| 2 | tablespoons butter |
| 1 | small onion, chopped |
| Salt and pepper, to taste |
1. In a small saucepan, bring the chicken stock to a boil.
2. Stir in couscous. Remove pan from heat. Let rest for 5 minutes.
3. Meanwhile, in a skillet over medium heat, melt the butter. Add the onion, salt, and pepper. Cook, stirring often, for 5 minutes or until lightly browned.
4. Fluff the couscous with a fork, stir in the onion, and taste for seasoning. Add more salt and pepper, if you like. Adapted from Michael Leviton