Pearl Couscous with Fall Vegetables and Caramelized Onions

Ingredients

• ¾ cup golden raisins
• ¾ teaspoon cumin
• 1 tablespoon olive oil or butter
• 1 tablespoon honey
• 2 cups pearl (also sold as Israeli) couscous
• ¾ teaspoon ground cinnamon
• 7 cups reduced-sodium vegetable stock
• + 17 more ingredients
• • ½ teaspoon salt
  • 1 ½ pounds butternut squash*
  • 3 tablespoons olive oil or butter
  • Caramelized Onions
  • About 1 tsp. harissa*
  • Couscous and vegetables
  • 1 ½ teaspoons salt, divided
  • ½ cup chopped cilantro
  • 2 cinnamon sticks
  • 1 jalapeño chile
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon freshly ground black pepper
  • 3 to 4 medium carrots
  • 2 medium onions, sliced thinly
  • 4 small turnips
  • 1 teaspoon saffron threads
  • 3 medium zucchini

1. Make caramelized onions: Put onions in a large frying pan with 1/2 cup water, cover, and bring to a boil. Reduce heat to low and cook, covered, until softened, about 30 minutes. Remove cover and cook, stirring occasionally, until liquid has evaporated and onions are golden. Increase heat to...

View full recipe at My Recipes