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Author Notes: This is more of a concept than an exact recipe. I love couscous and frequently make it after a long day at work because it's quick and easy. Tonight I served this with lightly sauteed chicken cutlets. I got home late, I was tired and hungry, and dinner was delicious. If I do say so myself. - drbabs
- 1/2 onion, sliced into one-inch long pieces
- 3 tablespoons olive oil
- 2-3 sprigs broccoli, chopped into 1 inch pieces
- 2-3 sun-dried tomatoes, chopped into small pieces
- 1/2 cup white wine
- 1 cup whole wheat couscous
- 1 cup low-sodium chicken broth
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
- 1-2 tablespoon toasted pine nuts
- salt and pepper to taste
- Saute onion in olive oil with salt and pepper till the onion softens and begins to brown, about 2 minutes.
- Add in chopped broccoli and saute with the onion till the broccoli is a bright green color, about a minute.
- Stir in chopped tomatoes and saute together briefly.
- Deglaze pan with 1/2 cup white wine, and let cook down till liquid is syrupy.
- Stir in couscous and chicken broth, turn heat to low, and cover till couscous is soft and all liquid is absorbed, about 5 minutes. (Add more chicken broth and/or wine if too dry.)
- Stir in lemon juice (more or less to your taste), and garnish with lemon zest and toasted pine nuts.
- Proceed to eat the entire bowl.
- This recipe was entered in the contest for Your Best Couscous Dish