- 2 cups low-salt chicken broth
- 2 T. golden raisins
- 1 tablespoon butter
- 1 cup sliced onions
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1 cups whole wheat couscous (about 1/2 pound)
- 1/4 cup slivered almonds, toasted
Bring broth to boil in medium saucepan. Reduce heat to very low; cover to keep hot. Add raisins to plump.
Melt butter in heavy large saucepan over medium heat. Add onions; sauté until tender and light golden, about 8 minutes. (If you have time, caramelize onions for additional flavor.) Add turmeric and cumin; stir 1 minute. Add couscous; stir until coated with onion mixture. Mix in hot broth. Remove from heat. Cover and let stand until broth is absorbed, about 12 minutes. Fluff couscous with fork. Season generously with salt and pepper. Mound on platter. Sprinkle with almonds.
Variations: Add sauteed zucchini, eggplant, or bell pepper, shredded carrots, canned garbanzo beans, uncooked tomato, arugula or spinach, cooked butternut squash chunks, peas, crumbled feta cheese
Makes 3 servings.
Adapted from Epicurious