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Pearl Couscous with Fall Vegetables and Caramelized Onions

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

Ingredients

  • 1 ½ teaspoons salt, divided
  • 1 tablespoon olive oil or butter
  • Couscous and vegetables
  • Caramelized Onions
  • About 1 tsp. harissa*
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon freshly ground black pepper
  • + 17 more ingredients
    • ¾ cup golden raisins
    • 1 jalapeño chile
    • ¾ teaspoon cumin
    • 4 small turnips
    • 1 teaspoon saffron threads
    • 1 ½ pounds butternut squash*
    • 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 medium zucchini
    • 2 cinnamon sticks
    • ½ cup chopped cilantro
    • 3 to 4 medium carrots
    • 3 tablespoons olive oil or butter
    • 2 medium onions, sliced thinly

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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