There's couscous, and then there's couscous. I learned the difference the hard way. I made it according to the package. Seemed easy. Tasted great. I later learned it could be better. Spectacular even. The difference? Shallots and broth. Thanks Ms. Ina Garten for helping me discover what should have been obvious.
BTW, I'm not sure you need to use whole wheat couscous, but it's what I used.
Ingredients
- 1 tbsp extra virgin olive oil
- 1 shallot
- 1 cup stock
- 1 cup whole wheat couscous
2 cups
Directions
Heat olive oil in a large saute pan over medium-high heat. Slice shallot and add to pan. Cook until the shallots start to brown. Add the stock and bring to a boil. Remove from heat and add the couscous. Stir well, cover, and let it sit for 5 minutes.
Fluff and stir in whatever you like before serving.
10 minutes
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