For anyone not familiar with couscous, it’s a very small Middle Eastern pasta. It can be used as a base for curries, tomato sauces, or any number of other things, or by itself as a side dish. This variation adds a few vegetables for flavor and color.
1 tablespoon (15 ml) olive oil
1/4 cup (40 g) onion, finely chopped
1/4 cup (38 g) red bell pepper, finely chopped
1/4 cup (25 g) celery, finely chopped
1 1/2 cups (355 ml) low sodium chicken broth
1 cup (175 g) dry couscous
1. Heat oil in a skillet and saute onion, red bell pepper, and celery until tender.
2. In a large saucepan, bring broth to a boil. Stir in couscous and sauteed vegetables. Cover and let stand 5 minutes.
3. Fluff with a fork before serving.