This is my sister’s, Liraz, recipe. She makes it better but she lives 6,745 miles away from here. And now, god knows, when will I be able to fly to visit her and the rest of my family. This dish is served as a side. We had it for lunch with another side dish of roasted smoked cauliflower, basic kohlrabi and cucumber salad, lemony tahini and schoog (or harissa). Light but filling and very satisfying. One of these days I will challenge myself to make couscous from scratch, like my grandmother did.
Couscous with caramelized onions, toasted almonds and raisins
For the caramelized onion:
- 3 tablespoons avocado or vegetable oil
- 1 large onion or 2 small ones
- ½ teaspoon baharat
For the couscous:
- 2 cups vegetable stock - I used organic store-bought
- 2 cups couscous - I used whole-wheat couscous
- 4 tablespoons olive oil
- 1 teaspoon salt
To serve with:
- Handful toasted almonds - chopped
- Handful raisins - optional (Organic Thompson raisins for example)
- Caramelized onion: peel and slice the onion. Pour the oil into a skillet and warm it over medium heat. Put the onion, baharat and salt in, and lower the heat to medium high. Fry until golden brown. Remove from the heat and set a side.
- Couscous: put the vegetable stock, olive oil and salt in a medium-large pot over high heat and bring into a boil. Once it's boiled, remove from the heat and immediately pour in the couscous grains and Quickly stir and cover with a clean kitchen towel for 5 minutes. When the timer is done, uncover and stir the grains with a fork to separate. Cover again for 5 minutes.
- Serve the couscous a large serving dish. Put the caramelized onions over it, drizzle olive oil, sprinkle the chopped almonds and raisins, and serve.
To toast the almonds: put them on a baking tray at 350°F/180°C preheated oven or toaster oven for 5 minutes.