1 medium red onion, chopped into roughly 1" pieces
2 tbsp fresh parsley, chopped
Salt
Instructions
In a large saute pan, saute red onion in 3 tbsp EVOO over low heat for approximately 30 minutes (it may take a little more or less time) or until onions are caramelized. Add a pinch of salt. Stir the onions regularly. Once onions are caramelized, remove from heat and set aside.
In a small pot, saute the uncooked couscous for 2 minutes in 1 tbsp EVOO over medium heat until couscous looks toasted.
Add 2 cups of water, bring to a boil, and then reduce heat and simmer for approximately 15 minutes, or until the couscous is tender.
Mix in the onion and a liberal pinch of salt. Garnish with chopped parsley and serve Enjoy!
Recipe by Chef Times Two at https://www.cheftimestwo.com/israeli-couscous-with-caramelized-onions/