Pearl Couscous With Fall Vegetables And Carmelized Onions Food

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.

PEARL COUSCOUS SALAD

Steps:

• Heat 1 tablespoon olive oil in a skillet over medium heat. Cook and stir couscous in the hot oil until toasted and fragrant, 3 to 4 minutes. Add 2 1/2 cups water to couscous and bring to a boil; cover skillet and cook until couscous is tender, about 10 minutes. Rinse couscous in a colander with cold water and transfer to a bowl. Mix 1/4 cup olive oil into couscous and stir to coat.
• Place lentils in a small pan and cover with water; bring to a boil. Reduce heat to medium-low and simmer until lentils are tender, 15 to 20 minutes. Drain and rinse lentils under cold water in a colander; add to couscous.
• Mix tomatoes, cucumber, red bell pepper, cranberries, raisins, red onion, chives, parsley, green onion, and sumac into couscous-lentil mixture.
• Beat 1/4 cup olive oil, lemon juice, honey, salt, and pepper together in a bowl; pour over couscous-lentil mixture and stir until coated. Refrigerate salad for flavors to blend, 8 hours to overnight.

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.