Israeli Couscous with Caramelized Onions

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Heat oil in a wide pot over medium. Cook onions with a pinch of salt until deep golden brown (~30 min). (Can do Thursday, refrigerate.)

Step 2

In the same pot, heat oil and toast the dry couscous, stirring, until golden and nutty (~3–4 min).

Step 3

Add broth, salt, and pepper. Boil, then cover and simmer low until tender and absorbed (~10–12 min).

Step 4

Fluff, fold in the onions, top with parsley.