Vegetables Couscous With Caramelised Onions Recipes

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COUSCOUS WITH SAVORY CARAMELIZED ONION

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



Couscous With Savory Caramelized Onion image

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.

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)

MIDDLE EASTERN COUSCOUS WITH HONEYED CARAMELIZED ONIONS, RAISINS

The special feature of this dish is the exquisite mix of honeyed caramelized onions and raisins called tfaya which is served as a topping of the long cooked, deliciously tender meat. The broth which moistens the grain is the meat broth. A sprinkling of fried or toasted almonds is an optional garnish.

Provided by Olha7397

Categories     Stew

Time 3h

Yield 6 serving(s)

Number Of Ingredients 20



Middle Eastern Couscous With Honeyed Caramelized Onions, Raisins image

Steps:

  • FOR THE MEAT: Prepare the meaty stew or soup. In a large pan, put the meat and about 1/2 pound onions, coarsely chopped, and cover with about 1 1/2 quarts water. Bring to the boil and remove the scum. Add salt, pepper, the ginger, 1 teaspoon cinnamon, and the cloves and simmer for 1 1/2 hours. Add the saffron and more water to keep the meat well covered (there should be a lot of broth) and simmer for 1/2 hour more. The meat should be so tender you could pull it apart with your hands.
  • FOR THE TFAYA: For the honeyed onion tfaya, cut the onions in half and slice them. Put them in a pan with about 1 cup water. Put the lid on and cook, covered, over low heat (they will steam) for about 1/2 hour, until the onions are very soft. Remove the lid and cook until the liquid has evaporated. Add the butter and oil and cook until the onions are golden. Stir in the honey and 1 1/2 teaspoons cinnamon, the drained raisins, and a pinch of salt and cook 10 minutes more, or until the onions caramelize and become brown.
  • Toast the almonds in a dry frying pan or fry them in a drop of oil until golden, turning them over. Coarsely chop about half of them.
  • FOR THE COUSCOUS: Put the couscous in a wide oven proof dish so that the grains are not squashed on top of each other. (I use a large round clay dish, in which I also serve). Gradually add the warm salted water, stirring all the time so that it is absorbed evenly. Keep fluffing up the grain with a fork and breaking up any lumps (as the grains stick together). After about 10-15 minutes, when the grain is plump and tender, mix in 3 tablespoons vegetable oil and rub the grain between your hands above the bowl, to air it and break up any lumps.
  • Put the dish, uncovered, in a preheated 400°F oven and heat through for 15 to 20 minutes, until very hot. After about 10 minutes, fluff it up again with a fork. Before serving, work in 3 tablespoons butter or vegetable oil and break up any lumps very thoroughly.
  • TO SERVE: Make a mound of couscous and make a hollow in the center. Moisten with a ladle of the meat broth. Put the meat in the hollow and cover with the onion and raisin tfaya.
  • Sprinkle with a mixture of chopped and whole toasted or fried blanched almonds, and serve the broth separately. Alternatively, you might prefer to serve everything separately, or straight into soup plates. Serves 6.
  • The New Book Of Middle Eastern Food Claudia Roden.

Nutrition Facts : Calories 1138.1, Fat 46.9, SaturatedFat 14.6, Cholesterol 105.4, Sodium 424.5, Carbohydrate 138.7, Fiber 12.6, Sugar 29.3, Protein 43.7

2 lbs lamb, cut into large pieces
1/2 lb onion
salt and pepper
3/4-1 teaspoon ginger
1 teaspoon cinnamon
4 cloves
1/2 teaspoon saffron threads or 1/2 teaspoon powdered saffron
2 lbs onions
1 cup water
2 tablespoons butter
1 tablespoon extra virgin olive oil
2 tablespoons honey
1 1/2 teaspoons cinnamon
1 cup raisins, soaked in water for 20 minutes
1 cup almonds
4 cups couscous
4 cups warm water
1/2 teaspoon salt
3 tablespoons vegetable oil
3 tablespoons butter or 3 tablespoons extra oil

VEGETABLE COUSCOUS

Looking for a different way to serve vegetables? These tiny pasta granules act like a magnet, pulling together the flavors of the chicken broth and vitamin-rich veggies. Carrots, celery, peppers and zucchini add fresh crunch and bright color.

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 13



Vegetable Couscous image

Steps:

  • In a large skillet, saute the carrots, celery, onion and peppers in oil for 5-6 minutes or until vegetables are crisp-tender. Add the next five ingredients. , Stir in couscous. Add broth; bring to a boil. Cover and remove from the heat; let stand for 5-8 minutes. Fluff with a fork and serve immediately.

Nutrition Facts : Calories 272 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 513mg sodium, Carbohydrate 43g carbohydrate (0 sugars, Fiber 4g fiber), Protein 8g protein. Diabetic Exchanges

2 medium carrots
1/2 cup diced celery
1 medium onion, finely chopped
1/4 cup julienned sweet yellow pepper
1/4 cup julienned sweet red pepper
2 tablespoons olive oil
1 medium zucchini, diced
1/4 cup minced fresh basil or 4 teaspoons dried basil
1/4 teaspoon garlic salt
1/8 teaspoon pepper
Dash hot pepper sauce
1 cup uncooked couscous
1-1/2 cups chicken broth

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