Pearl Couscous with Fall Vegetables and Caramelized Onions

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

Ingredients

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

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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