Buttered Couscous with Caramelized Onions and Thyme
Ingredients
- 1½ cupscouscous
- 2¼ cupsvegetable broth
- 2 mediumyellow onion
- 4 tablespoonbutter
- 3 sprigsfresh thyme
- ·salt
- ·black pepper
Prep
No prep needed — jump straight to the method.
Method
- 01
Melt 3 tablespoons butter in a large skillet over medium-high heat. Slice the onions into thin half-moons and add them to the pan.
- 02
Cook the onions, stirring occasionally, for 15–18 minutes until deep golden and tender. Season with a pinch of salt and pepper, then transfer to a plate.
- 03
Pour the vegetable broth into a saucepan and bring it to a boil. Add the remaining 1 tablespoon butter.
- 04
Stir in the couscous and thyme sprigs. Remove from heat, cover tightly, and let sit for 5 minutes until all liquid is absorbed.
- 05
Fluff the couscous with a fork, discard the thyme sprigs, and fold in the caramelized onions. Taste and adjust salt and pepper as needed. Serve warm.
Caramelizing the onions can be done ahead and reheated gently before folding into the finished couscous. For extra richness, use chicken or vegetable broth with a touch of white wine.