Pearl Couscous with Fall Vegetables and Caramelized Onions

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

Ingredients

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

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

Comments


Best Wine Deals

See More Deals





Snooth Media Network