Couscous Pilaf

This is a great stovetop side dish that packs a great nutritional punch and makes a nice change from rice.  It’s another forgiving recipe that you can go crazy changing up.  Instead of green onions, tomatoes, and lemons try it with slivered almonds and fresh thyme, rosemary, and fennel or whatever you have on hand and would use in a rice pilaf!

Couscous Pilaf

• 2 C couscous
• 3 C chicken broth
• 1 sweet onion (Maui or Vidalia), minced
• 1 Tbsp olive oil
• 1 Tbsp butter
• Salt and Pepper to taste
• Zest and juice from one large lemon
• 2 large garlic cloves, grated or pressed in garlic press
• 1 can of Muir Glen diced tomatoes with juice if the juice is needed
• 4 green onions, greens and whites sliced thinly on the diagonal

In a large sauce pan over medium-high heat, cook the couscous until it just begins to turn brown.  Stir nearly constantly so that it doesn’t burn.  Transfer toasted couscous to a large, heat proof mixing bowl and set aside.

Add butter and olive oil to the large sauce pan and return to the heat.  Add in the minced onion with salt and pepper.  Let this cook until the onions are caramelized – about 12 to 15 minutes.  Grate or press the garlic into the sauce pan.  And lemon zest and cook for about 30 seconds.  Add the chicken broth, stirring, turning the heat up a little, and bring to a boil.

Pour the chicken broth into the large mixing bowl of couscous and cover with a plate, lid, or plastic wrap.  Let the couscous sit, covered until it’s tender.  This should take 12 to 15 minutes.  Uncover, fluff, and add the lemon juice, tomatoes (using part of the juice from the can as needed), and green onions.  Taste for seasonings and add salt and pepper as needed.