Recipe by Izzy Knight
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)
Top Review by I'mPat
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.
- 14.79 ml olive oil
- 1 large sweet onion, thinly sliced (such as spanish, vidalia or bermuda)
- 118.29 ml raisins
- 14.79 ml granulated sugar
- 3 whole cloves
- 3 inch cinnamon sticks
- 1.23 ml black pepper
- 1.23 ml ground ginger
- 1.23 ml freshly grated nutmeg
- 473.18 ml couscous
- chicken stock (as needed) or mushroom stock (as needed)
- panir (optional)
Directions See How It's Made
- 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.
- Heap in serving dish.
- Top with onion mixture.
- Spoon some paneer over the top if you desire.