When I am in a hurry, couscous is my go to side. It cooks up quickly with little babysitting. If you don't have Israeli couscous, you can substitute it for regular couscous. Lower the cooking time to 5 minutes following the package directions.
Serves 4
1 cup Israeli Couscous
1 1/4 cup chicken stock
1 shallot diced
1/2 cup shredded carrots
1/2 cup shredded broccoli
1/4 cup golden raisins
1 teaspoon fennel seed
salt and pepper
1 tablespoon butter or margarine
In a small sauce pot, melt the butter over medium high heat. Add the shallot, carrots, broccoli, fennel, raisins, salt and pepper. Cook for 3-5 minutes until veggies are softened. Add the couscous and stock. Bring to a boil. cover and simmer for 10 minutes.
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