Pearl Couscous With Fall Vegetables And Carmelized Onions Recipes

PEARL COUSCOUS WITH FALL VEGETABLES AND CARMELIZED ONIONS

Steps:

• 1. Caramelized onions: bring onions to boil in large fry/sauté pan with 1/2 cup of water. Reduce heat to low and cook, covered until softened (@ 30 min.) Remove cover & cook, stirring occasionally to evaporate liquid & onions are golden. Increase heat to med-high, add olive oil, & cook, stirring, until deep golden. Meanwhile, soak raisins in hot water 15 min, then drain. 2. Stir in spices & honey; then stir in raisins & cook, stirring, until nutty brown, @ 5 min. Set aside. 3. Couscous & vegetables: Halve carrots & zucchini; cut into 1.5-in pieces. Halve jalapeno (see if you prefer less heat.) Peel & seed squash; cut into 1-in chunks. 4. Heat olive oil in large pot on med. Add 1 tsp salt, pepper, saffron, cumin & cinnamon sticks 7 fry, stirring, 1 min. Add vegetable stock & bring to boil. Add carrots, turnips & jalapeno & simmer, covered, 15 min. Add squash & zucchini & cook, covered, until all vegetables are soft, but not falling apart, @ 20 min. 5. Transfer 2 cups hot stock from vegetable pot to 4-qt pan. Add 1 cup water & remaining 1/2 tsp salt. Boil, stir in couscous & cook, covered, until tender, 6-8 min. 6. Transfer 2 cups stock from vegetable pot to a pitcher & stir in harissa to taste. 7. Spread couscous on a platter, making a well in center. Using a slotted spoon, arrange vegetables, including cinnamon sticks, in the well; discard jalapeno. Scatter onions on top & sprinkle with cilantro. Moisten couscous with some stock & strain the rest into a second pitcher. Serve couscous & vegetables with the two stocks (plain & spicy) on the side. Make ahead: Up to 1 day. Finish making all five components of dish - caramelized onions, vegetables, couscous, harissa-spiked stock & plain stock - & chill separately. Ten minutes before serving, reheat in a microwave & serve as directed.

CARAMELIZED PEARL ONIONS

Steps:

• In a large skillet, cook onions in oil over medium heat for 8-10 minutes or until browned. Stir in the wine, vinegars, pepper, salt and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until onions are tender and liquid is evaporated. Stir in pomegranate seeds and dill; heat through.

COUSCOUS WITH CARAMELIZED ONIONS AND GOAT CHEESE

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

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.