Caramelized Onion And Lemon Couscous Recipes

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COUSCOUS WITH CARAMELIZED ONIONS AND GOAT CHEESE



Couscous With Caramelized Onions and Goat Cheese image

This is quick, tasty and very filling with all the onions. Also low in calories and fat, from Cooking Light.

Provided by CaliforniaJan

Categories     Grains

Time 20m

Yield 5 3/4 cup servings, 5 serving(s)

Number Of Ingredients 8

1 tablespoon olive oil
2 cups red onions, diced
1 cup couscous
1 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/2 teaspoon salt
1/4 cup crumbled goat cheese
1 cup chicken broth

Steps:

  • Heat olive oil in a medium nonstick skillet over medium-high heat. Add diced onion, and sauté 7 minutes or until browned.
  • Combine couscous and garlic power, pepper and salt in a medium bowl; top with onions and cheese. Place broth in a microwave-safe measuring cup; microwave at high 2 1/2 minutes or until hot. Slowly pour over couscous mixture. Cover; let stand 5 minutes. Fluff with a fork, tossing until well combined.

COUSCOUS WITH SAVORY CARAMELIZED ONION



Couscous With Savory Caramelized Onion image

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)

Provided by Izzy Knight

Categories     Onions

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 12

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)

Steps:

  • 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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