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Controlled pour dispenser — drizzle olive oil without glugging
Seal out syn-propanethial-S-oxide — tear-free onion prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine oil mist for grilling, baking, salad — control without aerosol
Clip-on frying thermometer — monitor oil temp without holding
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Controlled pour dispenser — drizzle olive oil without glugging
Seal out syn-propanethial-S-oxide — tear-free onion prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine oil mist for grilling, baking, salad — control without aerosol
Clip-on frying thermometer — monitor oil temp without holding
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heat 1 tablespoon olive oil in a skillet over medium-low heat; cook and stir onion in the hot oil until lightly browned and very tender, about 30 minutes. stir couscous into onion mixture; turn heat to medium. cook and stir couscous until fragrant and lightly browned, about 5 minutes. pour broth over couscous mixture and bring to a boil; reduce heat, cover skillet, and simmer until couscous has absorbed all the liquid, 5 to 10 minutes. heat remaining 1 tablespoon olive oil in a small skillet over medium heat; cook and stir ham in the hot oil until lightly browned, 5 to 7 minutes. mix ham, dates, almonds, olives, parsley, salt, and pepper into couscous mixture; cook and stir until heated through, 2 to 3 minutes.