Pearl Couscous with Fall Vegetables and Caramelized Onions

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

Ingredients

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

Comments


Best Wine Deals

See More Deals





Snooth Media Network