Caramelised Onion And Couscous Seasoning Recipes

CARAMELISED ONION AND BALSAMIC RELISH

Steps:

• Finely slice the onions. Much easier with a mandolin or food processor.
• Heat the oil in a large deep frying pan.
• Add the onions and garlic. Cook, covered, over a low heat for about 30 minutes, until soft. Stir occassionally.
• Stir in the mustard seedsand cook a further minute.
• Add the brown sugar, balsamic vinegar and the salt.
• Bring to the boil, reduce heat, simmer uncoverd for about 5 minutes. Stir occassionally. Simmer until most of the liquid has evaporated and the onions are caramelised.
• Spoon the mixture into hot sterilised jars and seal while hot. Keep refrigerated.

CARAMELISED ONION AND COUSCOUS SEASONING

Steps:

• Place couscous in large heatproof bowl, stir in stock.
• Cover with glad wrap, set aside for 5 minutes till liquid is absorbed.
• Using fork, separate grains.
• Heat oil in frypan, cook onion and garlic for 5 minutes.
• Stir in sugar, vinegar and thyme.
• Cook and stir for 10 - 15 minutes till onion caramelizes.
• Stir onion and sultanas into couscous.
• Season with salt and pepper if need be.

CARAMELIZED ONION AND LEMON COUSCOUS

Steps:

• Toast almonds in a dry hot skillet for a few minutes, tossing frequently to avoid burning until lightly browned and fragrant. Set aside.
• Slice onion. In an even layer in a wide skillet, sautée onion on medium-high heat with olive oil for several minutes until they start to soften. Add vinegar and a pinch of salt and cook for 8-10 minutes, until soft and sweet. If they start to stick before they've cooked fully, add a splash of water and continue cooking. Add in chopped kale and sautée for an additional minute or two until beginning to wilt.
• In the meantime, in a small pot, bring 1 cup of water to boil with 1 tablespoon olive oil and ½ teaspoon salt. Remove it from the heat and add in the dry couscous. Stir well, and then cover the pot and let sit for 5 minutes. Fluff with a fork and then keep the lid on until serving.
• Combine the onion and kale mixture with the fluffed couscous and chopped lemon and lemon juice. Taste and adjust with additional olive oil, lemon juice, salt and pepper. Serve topped with toasted almonds.