Couscous With Savory Caramelized Onion

Name: Couscous With Savory Caramelized Onion
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4-6 serving(s)
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)

(1)

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)

READY IN: 50mins

SERVES: 4-6

UNITS: US

INGREDIENTS

Nutrition

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

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.
Fluff.
Heap in serving dish.
Top with onion mixture.
Spoon some paneer over the top if you desire.

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