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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is a recipe I developed when I couldn't find one that was exactly what I wanted. This is a good side dish recipe for many different menus. It's also very versatile. You can add any different kind of veggies along with the onion (celery, peas, zucchini, carrots, tomatoes, corn). I use tri-color couscous in this recipe, but any kind will work. Ingredients:
1 tablespoon olive oil |
1 medium onion, thinly sliced |
1 garlic clove, crushed |
1 cup chicken broth |
3/4 cup couscous |
3 tablespoons balsamic vinegar |
salt and pepper |
Directions:
1. Heat olive oil in a medium saucepan over low heat. Saute onion and garlic slowly until tender, approximately 15 minutes.
2. Stir in chicken broth and bring to a boil.
3. Add couscous, cover pan, remove from heat, and let stand for 5 - 10 minutes.
4. Pour couscous into a bowl and top with vinegar, salt and pepper. Stir until combined. You may wish to add less or more vinegar depending on what you like. 3T works for us.
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