Couscous

Tired and Hungry Couscous

by:
January  4, 2010
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

  • Serves 2-4
Ingredients
  • 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 tablespoons toasted pine nuts
  • salt and pepper to taste
In This Recipe
Directions
  1. Saute onion in olive oil with salt and pepper till the onion softens and begins to brown, about 2 minutes.
  2. Add in chopped broccoli and saute with the onion till the broccoli is a bright green color, about a minute.
  3. Stir in chopped tomatoes and saute together briefly.
  4. Deglaze pan with 1/2 cup white wine, and let cook down till liquid is syrupy.
  5. 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.)
  6. Stir in lemon juice (more or less to your taste), and garnish with lemon zest and toasted pine nuts.
  7. Proceed to eat the entire bowl.

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