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Couscous Salad with Tomato and Onion [Video Recipe]

Yields1 Serving


 1 Tsp of Kosher Sea Salt
 1 Stick of butter
 ½ Tbsp brown sugar
 ½ Tbsp balsamic vinegar
 1 ½ large sweet onions raw
 1 ½large sweet onions peeled
 1 ½ large sweet onions julienned/sliced
 1 cups colored cherry tomatoes cut in half
 1 pouches of Pearl couscous
 2 Tbsp of Feta cheese

Peel and chop onions julienne style


Caramelize the onions- melt 2 tbsp butter in a large, wide skillet over medium-high heat, add the onions and ½ tsp salt.


Toss the onions occasionally for about 15 minutes. Sprinkle in brown sugar and balsamic vinegar and continue to saute until the onions become brown.


Add ¼ tsp more salt, and continue cooking, stirring a couple of times for 5 more minutes. Reduce the heat to low and cook, tossing frequently for 10 minutes longer until very soft.


Break apart the Wild Garden Couscous Heat and Serve Pilaf and microwave for 90 minutes. Pour contents into a bowl.


Add in caramelized onions and stir.


Toss in tomatoes and stir.


Serve and top with crumbled feta cheese. Enjoy!!