Pearl Couscous with Fall Vegetables and Caramelized Onions

Pearl Couscous with Fall Vegetables and Caramelized Onions
Photo by Rachel Weill

Ingredients

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

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

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