Couscous With Savory Caramelized Onion |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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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) 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:
1. In large heavy saucepan, heat oil over medium-high heat.
2. Add onion, stirring to coat with oil; reduce heat to low.
3. Cook, covered, 15 minutes.
4. Stir in raisins, sugar, cloves, cinnamon stick, pepper, ginger and nutmeg.
5. Cook, covered, 30 to 40 minutes, until onion is tender, dark brown and juicy.
6. In medium pot, cook couscous according to package instructions, using stock instead of water. For Vegetarian use only a vegetable based mushroom stock.
7. Fluff.
8. Heap in serving dish.
9. Top with onion mixture.
10. Spoon some paneer over the top if you desire.
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