I make this when I need a quick side dish for chicken or pork. If you make couscous a pantry staple, you usually have all the ingredients on hand! Use other veggies (zucchini, corn, peas, etc.) or veggie stock to make it your own.
2 carrots, diced
1 onion, chopped
1/2 cup (125ml) chicken stock
1 1/2 cups (375ml) water
1 1/2 cups (285g) uncooked couscous
1/4 cup (45g) sultanas
Turn this recipe into a shopping list you can print, email or view on your mobile. It's free! Powered by Whisk.com
Heat the butter in a large saucepan over medium heat and cook and stir the carrots and onion until the carrots begin to soften and the onion is translucent, about 5 minutes.
Pour in the chicken stock and water and bring the mixture to a boil. Stir in the couscous, mixing well to avoid lumps, cover and remove from the heat. Let the couscous stand covered until the water is absorbed, about 5 minutes.