Pearl Couscous with Fall Vegetables and Caramelized Onions

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

Ingredients

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

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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