Couscous With Savory Caramelized Onion Recipes

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.

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.