Herbed Couscous with Fresno Chiles

Serves 6

2 tablespoons olive oil

1/2 large onion, diced

2 fresno chiles, seeded and finely diced

2 cloves garlic, minced

3/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

2 cups Pacific organic free range chicken broth

10 oz box (about 1 1/2 cups) couscous

1/4 cup roughly chopped roasted, salted pistachios

3 tablespoons roughly chopped mint leaves

3 tablespoons roughly chopped parsley leaves

 

In a large sauté pan (one that has a lid), heat olive oil over medium-low and sauté onion until softened and translucent, about 8. Add fresno and garlic and continue to cook until softened, about 3 minutes more. Season with salt and pepper. Add chicken broth and bring to a simmer. Add couscous, stir, cover with lid and remove from heat. Allow to sit 5 minutes. Remove lid. Fluff with fork and stir in pistachios, mint and parsley.