Caramelised Onion And Couscous Seasoning Recipes

CARAMELISED ONION AND COUSCOUS SEASONING

Caramelised Onion and Couscous Seasoning image

Make and share this Caramelised Onion and Couscous Seasoning recipe from Food.com.

Provided by katew

Categories Grains

Time 30m

Yield 5 cups

Number Of Ingredients 9

Ingredients

2 cups couscous
2 cups boiling chicken stock
2 tablespoons olive oil
2 large brown onions, thinly sliced
2 garlic cloves, chopped
1/3 cup brown sugar
1/3 cup red wine vinegar
2 tablespoons thyme, chopped
2/3 cup sultana (optional)

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.

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

Ingredients

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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