Couscous with Browned Red Onions

Total time: 25 minutes
   A slightly sweet red or Spanish onion is fried until well browned, making it sweeter and a nice balance to the slightly salty olives.

 Ingredients:

• 1/2 cup (3oz, 90gr) couscous
• 3/4 cup (6oz, 180ml) chicken broth
• 1 red onion
• 1/3 cup green olives
• 1 tbs white Balsamic vinegar
• 2 tsp olive oil
• 1 tsp butter

 Instructions:

• Thickly slice red onion. 
• Heat a medium skillet over medium heat. 
• Add butter and oil.  When butter is melted add onions, laying them as flat as possible. 
• Let sauté, undisturbed, for 5 minutes or until starting to brown and soften. 
• Stir, reduce heat and continue to sauté until well browned, another 15 - 20 minutes.
• Cut olives in half or thirds.
• Heat chicken broth to a boil.
• Put couscous in a medium bowl. 
• When broth is boiling pour over couscous, cover and let stand for 10 minutes... Do not stir it.
• Uncover, add onions, olives and vinegar, fluff gently with a fork to combine and serve.