In a pan, heat olive oil in a pan, and add sliced onions and shallots. Start to cook them down and stirring them so they don't burn. You want them golden brown with some crisp but not burnt.While the onions are cooking, the couscous can get started. Place 1/2 cup of water in a pan and add a drizzle of olive oil and salt. Bring to a boil. Add couscous when the water starts to boil and shut off the heat. Put lid on the pan and allow to cook for 5 minutes. After 5 minutes, fluff with fork. Set aside.Take the lemon half and zest it. Set aside. You will need the juice as well.Once the onions are caramelized, about 15 to 20 minutes, remove from heat. Add couscous, feta, dill, salt and pepper, and additional drizzle of olive oil, squeeze of lemon and the lemon zest. Toss gently and serve.
Notes
Please note that the nutritional information is used for a guide only. They are not exact.
Nutrition
Calories: 162kcal
Nutritional information is calculated online and should be used as a guide.