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.