Couscous with caramelized onions, toasted almonds & raisins

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.  


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