Charred Spring Onion Couscous

CHARRED SPRING ONION COUSCOUS

The smoky charred flavor pairs perfectly with the citrusy undertones. This is a very easy side dish that enhances all entrees…it counters heavier barbecue flavors and supports crisp, clean, and lighter meals. So versatile!

1 bunch green onions (8-10), trimmed
1 T butter
1.5 cups Israeli couscous
2 cups water
1/2 t. salt
1/3 cup toasted hazelnuts, coarsely chopped
2 T flat leaf parsley, coarsely chopped
1 t. orange zest
Coarsely ground black pepper to taste


Heat a greased grill pan over medium high heat. Add green onions and cook 5 minutes or until lightly charred on each side.
In a large saucepan heat butter over medium heat add couscous and cook 3 minutes until lightly toasted, stirring constantly.
Add water and salt to saucepan. Bring to boil, reduce heat. Cover and simmer 8 minutes or until tender.
Fold in charred green onions, hazelnuts, parsley and orange zest. Top with pepper.
EAT !!!
Makes 3 Cups