Pearl Couscous with Fall Vegetables and Caramelized Onions

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

Ingredients

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