Caramelized Onion and Mushroom Couscous

When I first cooked and tasted couscous, I thought, eugh... It tasted like bland little balls of starch. I "fixed" this by adding some lemon juice, which definitely spruced up the flavour. But there was so much a dash of lemon juice could do. Couscous still wasn't something I was too keen on eating again.

Maybe my mistake then lay in the fact that I cooked couscous in water and I ate it without a dressing or sauce of any sorts. This time, I didn't do that again. I cooked the couscous in chicken stock that was flavoured with the sweetness of caramelized onions and mushrooms. Now this dish, well, it's something I don't mind eating for the next few days. 

Caramelized Onion and Mushroom Couscous, recipe from fervourforfood
Ingredients:
vegetable oil
1 yellow onion, diced
3 white button mushrooms, sliced
1/2 cup chicken stock
1/4 cup couscous

Method:
1.  Heat a frying pan with some vegetable oil over medium heat.
2. Add the onion and cook until most of it starts to turn brown.
3. Make a well in the centre of the pan and add the mushrooms. Cook until the mushrooms are browned.
4. Add the chicken stock and bring it to a boil. Turn off the heat.
5. Add the couscous and cover for 2-3 minutes.
6. Serve.
 serves 1