Pearl Couscous with Fall Vegetables and Caramelized Onions

Name: Pearl Couscous with Fall Vegetables and Caramelized Onions
Prep time: 2 h 30 min
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoons freshly ground black pepper; 680 grams butternut squash; 6 servings Caramelized Onions; 3 mediums to 4 medium carrots; 118 milliliters chopped cilantro; 2 cinnamon sticks; 6 servings Couscous and vegetables; 1 teaspoons cumin; 177 milliliters golden raisins; 1 teaspoons ground cinnamon; 1 teaspoon About harissa; 1 Tbsp honey; 1 jalapeño chile; 1 Tbsp olive oil or butter; 3 Tbsps olive oil or butter; 2 mediums onions, sliced thinly; 473 milliliters pearl (also sold as Israeli) couscous; 1 teaspoon saffron threads; 1 teaspoons salt; 2 teaspoons salt, divided; 4 smalls turnips; 2 liters reduced-sodium vegetable stock; 3 mediums zucchini

You can never have too many main course recipes, so give Pearl Couscous with Fall Vegetables and Caramelized Onions a try. This dairy free and vegetarian recipe serves 6. One portion of this dish contains approximately 20g of protein, 11g of fat, and a total of 740 calories. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes around 2 hours and 30 minutes. If you have olive oil, cumin, vegetable stock, and a few other ingredients on hand, you can make it. To use up the cinnamon sticks you could follow this main course with the Cinnamon Ice Cream with Cinnamon Crisps as a dessert.

Instructions

Make caramelized onions: Put onions in a large frying pan with 1/2 cup water, cover, and bring to a boil. Reduce heat to low and cook, covered, until softened, about 30 minutes.

Ingredients you will need

Onion

Water

Equipment you will use

Frying Pan

Remove cover and cook, stirring occasionally, until liquid has evaporated and onions are golden. Increase heat to medium-high, add olive oil, and cook, stirring, until deep golden. Meanwhile, soak raisins in hot water 15 minutes; drain.

Ingredients you will need

Olive Oil

Raisins

Onion

Water

Stir in spices and honey; then stir in raisins and cook, stirring, until nutty brown, about 5 minutes. Set aside.

Ingredients you will need

Raisins

Spices

Honey

Make couscous and vegetables: Halve carrots and zucchini; cut into 1 1/2-in. pieces. Halve jalapeo (seed it if you want less heat). Peel and quarter turnips. Peel and seed squash; cut into 1-in. chunks.

Ingredients you will need

Vegetable

Couscous

Zucchini

Carrot

Turnip

Squash

Heat olive oil in a large pot over medium heat.

Ingredients you will need

Olive Oil

Equipment you will use

Pot

Add 1 tsp. salt, the pepper, saffron, cumin, and cinnamon sticks and fry, stirring, 1 minute.

Ingredients you will need

Cinnamon Stick

Saffron

Pepper

Cumin

Salt

Add vegetable stock and bring to a boil.

Ingredients you will need

Vegetable Stock

Add carrots, turnips, and jalapeo and simmer, covered, 15 minutes.

Ingredients you will need

Carrot

Turnip

Add squash and zucchini and cook, covered, until all vegetables are soft but not falling apart, about 20 minutes.

Ingredients you will need

Vegetable

Zucchini

Squash

Transfer 2 cups hot stock from vegetable pot to a 4-qt. saucepan.

Ingredients you will need

Vegetable

Stock

Equipment you will use

Sauce Pan

Pot

Add 1 cup water and remaining 1/2 tsp. salt. Bring to a boil, stir in couscous, and cook, covered, until tender, 6 to 8 minutes.

Ingredients you will need

Couscous

Water

Salt

Transfer 2 cups stock from vegetable pot to a pitcher and stir in harissa to taste.

Ingredients you will need

Vegetable

Harissa

Stock

Equipment you will use

Pot

Spread couscous on a platter, making a well in the center. Using a slotted spoon, arrange vegetables, including cinnamon sticks, in the well; discard jalapeo. Scatter onions on top and sprinkle with cilantro. Moisten the couscous with some stock and strain the rest into a second pitcher.

Ingredients you will need

Cinnamon Stick

Vegetable

Cilantro

Couscous

Onion

Spread

Stock

Equipment you will use

Slotted Spoon

Serve couscous and vegetables with the two stocks (plain and spicy) on the side.

Ingredients you will need

Vegetable

Couscous

*Buying cubed butternut squash will save you some time. Harissa's heat level varies wildly depending on the brand, so taste before adding.

Ingredients you will need

Butternut Squash

Harissa

Make ahead: Up to 1 day. Finish making all five components of the dishcaramelized onions, vegetables, couscous, harissa-spiked stock, and plain stockand chill separately. Ten minutes before serving, reheat in a microwave and serve as directed.

Ingredients you will need

Vegetable

Couscous

Harissa

Onion

Stock

Equipment you will use

Microwave