Rice pilafs are one of my favorite side dishes or even entrée. They are just so comforting, simple, and full of flavor. I love that you can take the simplest ingredients and get something so amazing for dinner in less than 15-30 minutes.
I had some couscous I needed to use up in my pantry. Instead of using the traditional rice I went for the couscous. This substitution turned out great. The little bits of pasta were tender and moist. I made sure to sauté the veggies until they were very tender before adding in the couscous and broth. You don’t want to have al dente veggies in a pilaf. When making this make sure you get the veggies good and tender.
This is such a great dish to transition into spring. I know we still have a few weeks. This pilaf was a nice change from the heavy soups, stews and casseroles that come with the cold winter months. It was light and warm. Perfect for a moderately chilly afternoon.
This couscous pilaf is a simple dinner idea the whole family will love.
- 1 C couscous
- 1 can chicken broth
- 4 mini carrots, diced small
- 1 rib celery, diced small
- 2 T onion, diced small
- ½ T olive oil
- Salt and pepper, to taste
- Heat olive oil in medium sauce pan.
- Add in onion and sauté until translucent.
- Add in celery and carrots. Season with salt and pepper.
- Cook until tender.
- Add in couscous and broth.
- Bring to a boil and then simmer until broth is absorbed and couscous is light and fluffy.
- Adjust salt and pepper seasoning if needed.