Pearl Couscous with Fall Vegetables and Caramelized Onions

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

Ingredients

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

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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