Onion Cubed Couscous

So, so quick.  So, so easy.  This is what I call a Quick-QuickBite.

I have to say; sometimes my yummiest creations are born out of an empty fridge and an empty mind.
Last week I was making my version of a super easy kebab recipe that I found on Kalyn’s Kitchen (another blog that I really enjoy), when I realized I didn’t pick up anything to serve it with.  So I dug around a bit and discovered I had a big box of Israeli couscous that I hadn’t opened yet and lots and lots of onions.  “Okay”, I thought to myself, “Take your own advice and keep it simple”, so that’s exactly what I did.
This recipe is a great “no-brainer” side dish that pairs well with just about any type of meat, fish, or poultry.

So here ya have it, my Onion Cubed Couscous:

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Onion Cubed Couscous

Ingredients:

• 1 cup of Israeli couscous
• ½ red onion, diced
• ½ yellow onion, diced
• 4 scallions, thinly sliced
• 2 cups of chicken or veggie broth
• Salt and pepper to taste

Directions:

In a medium saucepan, heat 1 tsp of extra virgin olive oil then stir in your red and yellow onions.  I like to give them a pinch of salt here as well for two reasons:
A.  It’s the first layer of seasoning.
B.  It helps the onions to sweat, which is what we want them to do.

Once onions are translucent, stir in couscous.  Give it a stir so the onions, oil, and couscous are all well incorporated.

Add broth and bring to a boil, then reduce to a simmer and cook about 10 minutes or until the couscous is tender and has absorbed all of the liquid.

Stir in scallions and season with salt and pepper…Enjoy!