Cabbage and Onion Couscous

Cabbage and Onion Couscous

Author note: This recipe is easily doubled.

2 cups shredded cabbage

½ onion chopped

¼ teaspoon kosher salt

1 cup couscous

1 beef bouillon cube

2 tablespoon red wine vinegar

1 tablespoon extra-virgin olive oil (and more for the couscous)

kosher salt

Greek yogurt

chopped cilantro

  1. Heat the extra-virgin olive oil in a saute pan over medium heat. Add the onions and cook for about 5 minutes, or until barely softened. Next, add the cabbage and kosher salt, turn to coat well with the oil. Cook the cabbage for about 5 to 8 minutes or until softened (but still maintains a slight crunch).
  2. Meanwhile, cook the couscous according to the packages instructions. However, use the bouillon cube to flavor the water used to cook the couscous.
  3. Once the couscous is cooked, add the red wine vinegar and a splash of extra-virgin olive oil, stir well. Next, add the cabbage and onion to the couscous. Salt to taste and serve with a side of Greek yogurt topped with chopped cilantro.

One thought on “Cabbage and Onion Couscous

  1. Pingback: Roasted Tamarind Chicken Thighs | a pleasant little kitchen

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