During one of the roasted chicken adventures, I made this couscous recipe with onions, parsley, and toasted pine nuts.  I think it was a winner of a recipe.  The onions nice and soft throughout and the hit of fresh herb really made this a nice side.  It was rather easy to prepare as couscous doesn't take long at all to cook up.  I found this recipe in a magazine and ended up tearing it out so I'd make it. 

 Here's Barefoot's recipe...

Melt 4 T unsalted butter in a large saucepan.  Add 2 cups chopped onions and cook over medium heat for 8-10 minutes.  Add 3 cups chicken stock (remember when I made stock?  I added it here...) and 1 1/2 tsp. salt and then some pepper.  Bring to a boil.  Stir in 2 cups couscous, turn off the heat, cover and allow to steam for 10 minutes.  Fluff with a fork then stir in 1/2 cup toasted pine nuts and 1/2 cup minced fresh parsley. 


(To toast the pine nuts, just place them in a saucepan and turn on the heat.  Pine nuts are rather delicate so you might need to stir here and there.  Just toast them up until they get fragrant and have some color)