I always have a box of quick-cooking couscous in my pantry. Besides being inexpensive and healthy, it makes the perfect side dish or last minute meal because it cooks so quickly and can be flavored any way you like. I’m a big fan of making a large batch of plain couscous on Sunday nights and refrigerating it in an airtight container so I have it ready for a quick lunch during the week.
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cups low sodium chicken stock
- 2 cups quick-cooking couscous
- 1/3 cup cilantro, finely chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 avocado, thinly sliced
- 1/2 cup pepitas (pumpkin seeds), shelled and toasted
- 1 lime, cut into wedges
Heat the olive oil in a medium size pot over medium-high heat; sautée the onion until softened. Pour in the chicken stock and bring to a boil.
Turn off the heat and quickly stir in the couscous. Place a cover on the pot and allow the couscous to steam for 5 minutes. Remove the lid, then add the cilantro, salt and pepper and fluff with a fork. Place the couscous into four bowls, then top each with a few slices of avocado, a sprinkling of pepitas and a squeeze of lime.