Pearl Couscous with Fall Vegetables and Caramelized Onions

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

Ingredients

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

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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