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
Ingredients
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1/2
onion, sliced into one-inch long pieces
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3 tablespoons
olive oil
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2-3 sprigs
broccoli, chopped into 1 inch pieces
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2-3
sun-dried tomatoes, chopped into small pieces
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1/2 cup
white wine
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1 cup
whole wheat couscous
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1 cup
low-sodium chicken broth
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1 tablespoon
lemon juice
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1 tablespoon
lemon zest
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1-2 tablespoons
toasted pine nuts
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salt and pepper to taste
Directions
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Saute onion in olive oil with salt and pepper till the onion softens and begins to brown, about 2 minutes.
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Add in chopped broccoli and saute with the onion till the broccoli is a bright green color, about a minute.
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Stir in chopped tomatoes and saute together briefly.
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Deglaze pan with 1/2 cup white wine, and let cook down till liquid is syrupy.
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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.)
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Stir in lemon juice (more or less to your taste), and garnish with lemon zest and toasted pine nuts.
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Proceed to eat the entire bowl.
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