Pantry Dinner With Sardines

• 2 packets tinned sardines (I use olive oil packed, but any type is fine)
• 1 ounce 15 oz can of fire-roasted crushed tomatoes
• 1/2 diced yellow onion (add more if you like)
• 2/3 cup golden raisins
• 2 cups israeli couscous
• 2.5 cups chicken stock, plus more to loosen up sardine mixture
• 1 tablespoon garlic powder
• 1-2 teaspoons italian seasoning
• 1/4 teaspoon chili flakes (add more if you wish)
• 2 teaspoons minced garlic
• salt
• pepper
• 1 tablespoon olive oil
• 1 tablespoon butter

1. Take a large frying pan and heat a tablespoon or so of olive oil. Saute onions until browned.
2. Add tinned sardines to the onions and break them up with a wooden spoon.
3. Add the can of crushed tomatoes, raisins, 1/4 teaspoon chili flakes, and minced garlic. Let it cook for a minute and then cover the pan with a lid and let the mixture simmer until the raisins are plumped and soft.
4. Meanwhile, melt a tablespoon of butter in a medium pot. Toast the couscous until at least half the pearls are browned. Add the chicken stock, cover, and have it come to a boil. Once it boils, turn down the heat to medium low and let it simmer for 8-10 minutes until al dente and the stock has been absorbed by the couscous. Turn the heat off (or turn it down to low to keep warm) but keep the cover on until ready to serve. Add salt and pepper to couscous to taste.
5. Uncover the sardine mixture and add the italian seasoning, garlic powder, and salt and pepper (all to taste). If the mixture is on the drier side, add some chicken stock until it's saucier like a ragu. Test the seasonings and see if it needs any doctoring (I love garlic, so I always add more!).
6. To serve, spoon the couscous into a bowl and top with the sardine mixture. Enjoy!

packets, tomatoes, yellow onion, golden raisins, couscous, chicken stock, garlic, italian seasoning, chili flakes, garlic, salt, pepper, olive oil, butter

Taken from food52.com/recipes/80556-pantry-dinner-with-sardines (may not work)