Fluffy Cous Cous

Guess what. Until the other night, I have never consumed nor cooked cous cous.

I really don't know why.

I loved this little side, and have already scoured the internet from yummy variations. Feel free to leave your favorites in the comments.

Thank you, My Kitchen Cafe, for opening a whole carb world to me. I'm so excited to have other starchy side dish options besides potatoes, pasta, and rice.


Ingredients

• 4 tablespoons butter
• 2 cups couscous
• 1 small onion, minced
• 3/4 teaspoon salt
• 2 cups water
• 1 3/4 cups low-sodium chicken broth

Melt two tablespoons of the butter in a 12-inch nonstick skillet over medium heat. Add the couscous and cook, stirring often, until some of the grains are just beginning to brown, about 3 minutes. Transfer the couscous to a large bowl.

Melt the remaining two tablespoons butter in the skillet over medium heat. Add the onion and salt and cook, stirring occasionally until softened, about 5 minutes. Stir in the water and broth and bring to a boil.

Pour the boiling liquid over the toasted couscous and cover the bowl tightly with plastic wrap. Let it sit until the couscous is tender, about 12 minutes. Remove the plastic wrap and fluff the couscous with a fork. Season with salt and pepper to taste and serve.