Pearl Couscous with Fall Vegetables and Caramelized Onions

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

Ingredients

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

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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