Ingredients

• 2 drizzles of Olive oil, divided
• 1 clove garlic
• 1/3 of an onion, sliced into 1/2 rings
• chicken stock or bouillon
• couscous

Directions

1. Add a drizzle of olive oil to small saucepan and in the onion. Saute over low heat until onions turn translucent, being careful not to burn the onion {this will probably take about 10 minutes}. Add a clove off finely minced garlic.

2. Make chicken stock out of the bouillon according to package directions, for mine it is 1 c. water to 1 tsp granules. Then add the stock to the onions and garlic and use as you would water according to package directions on your cous cous.

3. Sorry, this may be confusing. Each of the couscous brands has a different water to couscous ratio they use, so make up however much stock you need and then add however much couscous your package calls for, my current is 1 1/2 c. stock to 1 c. cous cous, plus the garlic and onions we added. The package will tell you the rest, which will likely be something like ‘after combining the water {stock} and cous cous, remove from heat and leave it to absorb for 5 minutes before fluffing with a fork and serving’.

4. Drizzle with another light drizzle of Olive Oil and serve.

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