Cous Cous with Caramelized Shallots and Walnuts

This is a delicious side dish, and healthy…using whole wheat cous cous, lots of thinly sliced shallots, and toasted walnuts. Yummy.

Cous Cous with Balsamic Caramelized Shallots and Walnuts
Recipe by Just the Tip / Inspired by Marcus Wareing
Serves 4

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)
  • salt
  • olive oil

Here’s what I did:

  1. 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.
  2. 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.

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