Three-Onion Couscous

"This a healthy, low-fat starch and is very easy to prepare. Courtesy of Ming Tsai."
 
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Ready In:
1hr 5mins
Ingredients:
8
Serves:
6-8
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ingredients

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directions

  • Heat a medium skillet over high heat.
  • Add the oil and swirl to coat the pan.
  • When the oil shimmers, add the onions and scallion whites and sauté, stirring, until golden, about 10 minutes.
  • Season with salt and pepper to taste.
  • Bring a kettle of water to a boil.
  • In a large bowl, combine the couscous, olive oil, currants, and the cooked onion mixture.
  • Add 3 1/4 cups of boiling water to the mixture and stir quickly to blend.
  • Immediately cover the bowl with plastic wrap, sealing it tightly against the bowl, and allow to stand until the couscous is tender, about 30 minutes.
  • Fluff the couscous with a fork and correct the seasonings.
  • Sprinkle the top of the couscous with the reserved onion greens or, if desired, mix them into the couscous.

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Reviews

  1. This is a nice recipe. I made it, but I guess my version would be two onion couscous because I didn't have any red onion so used two yellow onions and the scallions. I added chicken bouillon because I find plain couscous too bland. I mixed in the green tops of the scallions at the end when I fluffed the couscous because the ingredients listed the green to be cut but I didn't see anything about when to add them. The currants with the onions is a nice flavor but next time I will halve the recipe because this made a whole lot. Thanks for posting.
     
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