|1¼||cups chicken stock|
|1||small onion, chopped|
|Salt and pepper, to taste|
1. In a small saucepan, bring the chicken stock to a boil.
2. Stir in couscous. Remove pan from heat. Let rest for 5 minutes.
3. Meanwhile, in a skillet over medium heat, melt the butter. Add the onion, salt, and pepper. Cook, stirring often, for 5 minutes or until lightly browned.
4. Fluff the couscous with a fork, stir in the onion, and taste for seasoning. Add more salt and pepper, if you like. Adapted from Michael Leviton