Couscous with Bison, Onions, and Raisins |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Traditionally made with lamb shoulder or leg. I substituted bison for lower fat,and it works well! Adapted from Arabesque. Ingredients:
2 1/2 cups whole wheat couscous |
1/4 cup olive oil |
2 lbs bison meat |
2 1/2 lbs onions |
1 tsp ground ginger |
2 1/2 tsp ground cinnamon |
4 whole cloves |
1/2 tsp saffron |
2 tbsp honey |
1 cup raisins, soaked in water for 20 minutes |
1 tbsp extra virgin olive oil |
1 cup blanched almonds |
Directions:
1. Put the meat, with about 1/2 pound of chopped onion in a large pan and cover with 7 1/2 cups water. Bring to a boil and skim off any scum. Season with black pepper. Add the ginger, 1 tsp cinnamon, and the cloves. Cover and simmer for 1 1/2 hours. At this point, add the saffron and more water if necessary, and simmer uncovered for another 30 minutes, until meat is very tender.
2. At the same time, cut the remaining onions in half and slice them thinly. Put the onions in a pan with 1 cup of water. Cover and cook over low heat for 30 minutes, until the onions are very soft. Remove lid and cook further until liquid is evaporated. Add the oil and cook until the onions are golden. Stir in the honey and the remaining 1 1/2 tsp cinnamon, the drained raisins, and a small pinch of salt. Continue cooking for another 10 minutes, until the onions caramelize and turn brown.
3. Fry the almonds in a drop of oil until golden. Drain on paper towels, then coarsely chop about half of them.
4. Make couscous as directed by label, adding a tbsp of olive oil, about 10 minutes before serving. Cover to keep warm.
5. To serve, moisten the couscous with a ladle of broth and mix in the chopped almonds. On a large serving dish, pile it into a mound and make a wide shallow hollow in the center. Put the meat in the center and top with the onion and raisin mixture. Sprinkle with the remaining browned almonds. Serve broth separately on the side at the table.
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