August 15th, 2011

Cooking - Good Eats - Waffleman

Yumyum Couscous!

1 large Vidalia onion, diced
olive oil
2 cups pearl couscous
2-1/4 cups chicken bouillon (heated to near boiling)
1 Tbsp dried parsley
1/4 tsp ground cumin
ground pepper to taste

(My measurements of the spices are approximate, since I usually just measure stuff out in my hand.)

Saute the onion in olive oil until golden brown.  Add the couscous and saute until brown, stirring frequently to avoid burning.  Add the chicken bouillon and spices and stir.  Simmer covered for 8 to 10 minutes, stirring occasionally.

Serve and enjoy!
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