INGREDIENTS: 2 Tblsp Extra Virgin Olive Oil 1 onion, diced 1 cup Israeli Couscous 2 cups chicken stock 1 Tblsp Extra Virgin Olive Oil, extra 2 garlic cloves, chopped Salt and pepper INSTRUCTIONS: Caramelise the onion in the first measure of oil over a medium heat. Add the couscous and toss until golden. Add the stock and simmer for 10 minutes, then take off the heat and let the couscous absorb the last of the liquid, approximately 5 minutes. Season with salt and pepper, add extra oil and garlic to taste.
This is great with winter dishes as a base for casseroles, Lamb shanks or Osso Buco, or great in the summer made into a salad with salad vegetables and lemon juice.