Colorful Couscous Salad (and it's gluten-free!)

Caramelized onions

• 1 large onion, thinly sliced
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• kosher salt
• freshly ground pepper

1. Heat the oil over medium heat, and add the onions, salt and pepper.
2. Add the vinegar, making sure all of the onions are coated with it.
3. Cook until the onions are a rich caramel color, stirring occasionally. Remove from heat and cool.

Couscous salad

• 1/2 cup Lundberg roasted brown rice couscous
• 1 cup chicken stock
• 1/2 cup good olive oil
• 2 teaspoons agave nectar
• 1 1/2 tablespoon cider vinegar
• 2-3 tablespoons lemon juice, freshly squeezed
• kosher salt
• freshly ground pepper
• 1/2 cup cooked chick peas, drained (canned is fine)
• 1/4 cup pine nuts, toasted
• 1/4 cup dried prunes, chopped
• 1/2 cup dried apricots, chopped
• 2 tablespoons fresh basil, chopped
• 2 tablespoons fresh parsley, chopped

1. Bring chicken stock to a boil.
2. Add couscous, cover with a lid and reduce heat to low. Cook for 15 minutes or less.
3. Remove from heat and keep lid on for five minutes.
4. Fluff with fork and spoon into larger mixing bowl. Cool completely.
5. While cooling, make dressing by whisking together the oil, vinegar, agave, lemon juice, salt and pepper. Set aside for later.
6. Once the couscous has cooled, gently fold in the remaining ingredients and mix in the dressing.
7. Serve cold or at room temperature. Enjoy!