This is another dish I made from a random cookbook, which I adapted.
Couscous is a coarsely ground semolina pasta that is a dietary staple in North African countries. It is also widely used in Middle Eastern countries and has become popular in American dishes. It is made of semolina, flour, salt, and water. Similar to rice in shape, color, and texture, it is used in many dishes as rice would be. A grain of couscous is similar in size to a grain of sugar.
It’s a wonderful side dish and can be eaten hot or cold. There is something about cooking scallions in butter for a long time that really makes it amazing.
Couscous with Melted Scallions
1/4 cup unsalted butter
1 bunch scallions, minced (about 1/2 cup)
1-1/2 cups couscous
2 cups homemade or low-salt canned chicken broth
Kosher salt and freshly ground black pepper
Melt the butter in a medium saucepan over low heat, add the scallions, and cook, covered, until tender, about 8 minutes. Add the couscous, broth, 1/2 tsp. salt, and pepper to taste. Stir, bring to a boil over high heat, cover, and remove from the heat. Set aside for 5 minutes. Fluff the couscous with a fork. Taste for salt, add a large grinding of pepper.