Pearl Couscous with Fall Vegetables and Caramelized Onions

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

Ingredients

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

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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