Method

1. 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.

2. 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.

3. 03

   Pour the vegetable broth into a saucepan and bring it to a boil. Add the remaining 1 tablespoon butter.

4. 04

   Stir in the couscous and thyme sprigs. Remove from heat, cover tightly, and let sit for 5 minutes until all liquid is absorbed.

5. 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.