Couscous with Red Onion and Chives
Recipe: Couscous with Red Onion and Chives
From: Gourmet, November 1997
Serves: 3-4
1/3 c. chopped red onion
1/2 tsp. olive oil
1 Tbsp. balsamic vinegar
2/3 c. couscous
1 c. boiling water
1 tsp. chicken bouillon or salt
2 Tbsp. minced fresh chives
In a saucepan cook onion in oil over moderately low heat, stirring, until softened. Add vinegar and cook 1 minute. Remove pan from heat and stir in couscous, boiling water, salt, and pepper to taste. Let couscous mixture stand, covered, 5 minutes, until the liquid is absorbed. Fluff couscous with a fork and stir in chives.
Notes:
Like any couscous dish, this reheats well in the microwave.
The original recipe called for more than twice this much onion in half as much couscous; I felt like it was more an onion dish than a side dish that way, so reduced the quantity considerably.
From: Gourmet, November 1997
Serves: 3-4
1/3 c. chopped red onion
1/2 tsp. olive oil
1 Tbsp. balsamic vinegar
2/3 c. couscous
1 c. boiling water
1 tsp. chicken bouillon or salt
2 Tbsp. minced fresh chives
In a saucepan cook onion in oil over moderately low heat, stirring, until softened. Add vinegar and cook 1 minute. Remove pan from heat and stir in couscous, boiling water, salt, and pepper to taste. Let couscous mixture stand, covered, 5 minutes, until the liquid is absorbed. Fluff couscous with a fork and stir in chives.
Notes:
Like any couscous dish, this reheats well in the microwave.
The original recipe called for more than twice this much onion in half as much couscous; I felt like it was more an onion dish than a side dish that way, so reduced the quantity considerably.