Serves 6-8
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1/2 stick unsalted butter
2 cups chopped yellow onion
3 cups chicken stock/broth
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 cups couscous
1/2 cup pine nuts, toasted
1/2 cup minced fresh parsley
Melt butter in large saucepan. Add onion and cook over medium/low heat 8 to 10 minutes, stirring occasionally until
tender but not browned. Add chicken stock, salt, and pepper and bring to full boil. Stir in couscous, turn off heat, cover
and allow to steam for 10 minutes. Fluff with a fork and stir in pine nuts and parsley. Serve hot.
To toast pine nuts place them in a dry sauté pan and cook over low heat 10 minutes, tossing often until lightly browned.
Compliments of the Barefoot Contessa – “How Easy Is That”
FOOD “U” — What does “SPAM” stand for?
MAMA JO’S WORDS OF WISDOM: Friendship is like a book. It takes a few seconds to burn, but it takes years to write.
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