Pearl Couscous with Fall Vegetables and Caramelized Onions

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

Ingredients

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

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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