Experiment: Couscous

what I just ate for dinner.

procure.

1/2 large onion, chopped finely
1 package Israeli couscous
2 cups chicken broth
1 handful pecans
1 package baby spinach leaves
1 handful dried cherries
good olive oil
salt + pepper + garlic powder

prepare.

In a medium saucepan, saute onion in a bit of olive oil until slightly translucent. Stir in couscous and toast until golden brown. Season with salt and pepper. Add chicken broth and simmer, with lid on, for approximately 8-10 minutes.

Meanwhile, toast pecans in a dry pan over medium heat until fragrant and crunchy. Break or cut into smaller pieces; cool and set aside. To pan, add a bit of olive oil and saute spinach until wilted; season with salt, pepper, and garlic powder to taste. Toss in cherries and pecans, stir to combine.

When couscous is tender, stir in spinach-cherry-pecan mixture. To finish, add a bit of good olive oil and season to taste.

partake.

Lovely with some grilled salmon at the end of a long Monday. Serves 1 hungry girl for 4 days.