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
onion, sliced into one-inch long pieces
broccoli, chopped into 1 inch pieces
sun-dried tomatoes, chopped into small pieces
whole wheat couscous
low-sodium chicken broth
toasted pine nuts
salt and pepper to taste
In This Recipe
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.