Cous Cous with Balsamic Caramelized Shallots and Walnuts
Recipe by Just the Tip / Inspired by Marcus Wareing
Here’s what I used:
- 1 cup low-sodium chicken broth
- 1 cup whole wheat cous cous (trader joe’s)
- 1 handful walnuts, toasted in a dry frying pan until fragrant
- 2 tbsp chopped parsley
- 4-5 shallots, thinly sliced (if you have a mandoline, use it!)
- 2-3 tsp fresh thyme, chopped
- 1 tbsp balsamic
- 1/2 packet truvia (or 1/2 tsp sugar)
- olive oil
Here’s what I did:
- In a medium saute pan, heat a couple of tsp olive oil over low heat. Saute shallots, seasoned with salt and thyme, until softened and dark, about 15-20 minutes. Add the balsamic vinegar and truvia and continue to cook gently over low heat.
- In a small sauce pan, bring the chicken broth up to a boil. Add the cous cous and bring back up to a boil. Cover, remove from heat, and let stand for 5 minutes. Fluff with a fork, then add the walnuts, caramelized shallots, parsley, and a couple tsps of olive oil. Season with salt to taste and eat it.