Prep 20 mins
Cook 45 mins
This a healthy, low-fat starch and is very easy to prepare. Courtesy of Ming Tsai.
- 1 tablespoon canola oil
- 1 medium red onion, cut into 1/8-inch dice
- 1 medium yellow onion, cut into 1/8-inch dice
- 1 bunch scallion, white and green parts, sliced 1/8 inch thick and reserved separately
- salted and fresh ground black pepper
- 3 cups couscous
- 2 tablespoons extra virgin olive oil
- 1⁄3 cup dried currant
- 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.
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.