8 oz couscous
1 tbsp butter
1 tsp olive oil
1 tbsp cold butter
1 small onion, finely chopped
1/4 cup finely chopped fresh parsley leaves
1 cup chicken stock
Kosher salt and fresh ground pepper, to taste
1. Heat a heavy, dry, skillet over medium-high heat. Add 1/2 of the couscous and toast until golden brown. Move the couscous to a serving bowl.
2. In a medium saucepan, melt 1 tbsp butter and the oil over medium heat, then add the onion and cook until soft.
3. Melt the cold butter in the skillet. Add the chicken stock and bring to a simmer.
4. Add the toasted couscous and the uncooked couscous to the saucepan and sauté just enough to coat the pasta with the onion mixture.
5. Add the simmering chicken stock to the couscous, a little at a time, until the pasta is cooked al dente.
6. Stir in the cold butter until melted.
7. Add the parsley and season with salt and pepper, to taste. Serve immediately.
This couscous is very good with a number of meat or chicken dishes, especially when you have roasted the meat. Toasting part of the couscous really makes it a flavorful side dish! In the photo above, we served the couscous with deep-seared pork tenderloin medallions, which added another layer of umami flavor.