Jazz up your couscous a little!
Couscous is one of my favorite whole grains, but not so much if it’s served plain. A little flavor goes a long way with this side dish. Couscous goes great with a grilled chicken breast and your favorite veggies on the side. It’s a super fast, easy, and healthy meal for your family!
Here’s a tip: When cutting shallots or onion and you just can’t take the eye burn anymore, stick your head in the freezer and put your eyes in the cold air. (I’ve been doing it for years, and it’s the only thing that helps me. I thought I was a genius for coming up with this idea by the way, but then I Googled it and other people are doing the same thing! It’s impossible to be unique these days)
Total time to make: 15 mins
- 1 tbsp extra-virgin olive oil
- 1/4 cup shallots*, finely chopped
- 1 clove garlic, finely minced or grated
- 1 cup whole wheat couscous, uncooked
- 1 cup low-sodium chicken or vegetable broth
- 1/8 tsp salt
- 3 tbsp fresh flat-leaf parsley, chopped
- 1 lemon, cut into 4 wedges; seeds removed
- freshly cracked black pepper to taste
- Heat a medium non-stick skillet over medium heat. Coat pan with oil. Add shallots and garlic, stirring constantly until tender; about 2 minutes. Stir in couscous, sauté 1 minute. Add broth and salt, bring to a boil. Cover and remove from heat. Let stand for 5 minutes. Fluff with a fork and stir in parsley. Serve with a lemon wedge to squeeze over couscous along with freshly cracked black pepper.
*Shallots look and taste like an onion, but they act more like garlic while they’re cooking. They don’t take very long to cook and they can burn very easily, so keep ‘em moving!