Couscous With Savory Caramelized Onion
"This is the first Moroccan dish I've ever cooked for my family, and they were thoroughly impressed. I thought with all the rich spices, it might be too overwhelming for the kids, but they really enjoyed the combination. A good change from cold couscous salad for the winter. (from the Toronto Star)"
photo by I'mPat
- Ready In:
- 50mins
- Ingredients:
- 12
- Serves:
-
4-6
ingredients
- 1 tablespoon olive oil
- 1 large sweet onion, thinly sliced (such as spanish, vidalia or bermuda)
- 1⁄2 cup raisins
- 1 tablespoon granulated sugar
- 3 whole cloves
- 3 inches cinnamon sticks
- 1⁄4 teaspoon black pepper
- 1⁄4 teaspoon ground ginger
- 1⁄4 teaspoon freshly grated nutmeg
- 2 cups couscous
- chicken stock (as needed) or mushroom stock (as needed)
- panir (optional)
directions
- In large heavy saucepan, heat oil over medium-high heat.
- Add onion, stirring to coat with oil; reduce heat to low.
- Cook, covered, 15 minutes.
- Stir in raisins, sugar, cloves, cinnamon stick, pepper, ginger and nutmeg.
- Cook, covered, 30 to 40 minutes, until onion is tender, dark brown and juicy.
- In medium pot, cook couscous according to package instructions, using stock instead of water. For Vegetarian use only a vegetable based mushroom stock.
- Fluff.
- Heap in serving dish.
- Top with onion mixture.
- Spoon some paneer over the top if you desire.
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Reviews
-
We overall enjoyed tihis served with JustJanS's recipe 181365 but would double the onion filling side of it (I did scale it back to 1 cup of couscous which served 3 of us and used 1 1/2 cups of vegetable stock) as I felt more was needed to mix into the couscous and I also cut the cooking time back as it was drying out and added a little water to moisten but overall the flavour was good tough I did use sultanas instead of raisins as that was what I had. Thank you Izzy Knight, made for ZAAR Chef Alphabet Soup.
Tweaks
-
We overall enjoyed tihis served with JustJanS's recipe 181365 but would double the onion filling side of it (I did scale it back to 1 cup of couscous which served 3 of us and used 1 1/2 cups of vegetable stock) as I felt more was needed to mix into the couscous and I also cut the cooking time back as it was drying out and added a little water to moisten but overall the flavour was good tough I did use sultanas instead of raisins as that was what I had. Thank you Izzy Knight, made for ZAAR Chef Alphabet Soup.
RECIPE SUBMITTED BY
Izzy Knight
United States
I am a proud mother of my twins Darius and Constance; also a grade school teacher. You can understand my need for easy, healthy, fast, and fun recipes! I love to cook with my hubby, who runs an Italian restaurant. But in my kitchen, even he doesn't get to boss me around :)
