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

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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