• 2 cups plain Couscous
  • 2 cups broth, chicken or vegetable
  • 1-2 tablespoon of toasted pine nuts
  • 1/4 sweet onion, diced
  • 1 tablespoon of chopped mint

In a dry skillet, add pine nuts and cook until lightly golden brown, about 2 minutes (stirring frequently). Remove from heat. In the same skillet, add oil, once hot, add onions and cook until caramelized and tender, about 3 to 4 minutes. Add the broth and bring to a boil. Add the couscous and cover. Turn off the heat and let sit for 5 minutes. Fluff with a fork. Toss with the pine nuts and mint and serve.

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