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

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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