CHILI-FLAVORED COUSCOUS
1 small onion, chopped fine
1 tablespoon olive oil
1 teaspoon chili powder
3/4 cup chicken broth
1/2 cup couscous
2 tablespoons thinly sliced scallion greens
In a heavy saucepan cook the onion in the oil over moderate heat, stirring occasionally, until it is golden.
Add the chili powder, and cook the mixture, stirring, for 1 minute.
Add the broth, bring the liquid to a boil, and stir in the couscous. Cover the pan, remove it from the heat, and let the couscous stand for 5 minutes.
Fluff the couscous with a fork and stir in the scallion greens.
Servings: 2
Source: Gourmet magazine, April 1992
1 small onion, chopped fine
1 tablespoon olive oil
1 teaspoon chili powder
3/4 cup chicken broth
1/2 cup couscous
2 tablespoons thinly sliced scallion greens
In a heavy saucepan cook the onion in the oil over moderate heat, stirring occasionally, until it is golden.
Add the chili powder, and cook the mixture, stirring, for 1 minute.
Add the broth, bring the liquid to a boil, and stir in the couscous. Cover the pan, remove it from the heat, and let the couscous stand for 5 minutes.
Fluff the couscous with a fork and stir in the scallion greens.
Servings: 2
Source: Gourmet magazine, April 1992
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