Couscous with caramelized onions & toasted almonds
Sweet and savory Moroccan style side.
Prep Time5 minutesmins
Cook Time15 minutesmins
Total Time20 minutesmins
Course: Dinner, Lunch, Side Dish
Keyword: Dairy-Free, Vegan
Servings: 4
Author: Shelly
Cost: 5
Ingredients
For the caramelized onion:
3tablespoonsavocado or vegetable oil
1large onion or 2 small ones
½teaspoonbaharat
salt
For the couscous:
2cupsvegetable stock - I used organic store-bought
2cupscouscous - I used whole-wheat couscous
4tablespoonsolive oil
1teaspoonsalt
To serve with:
Handful toasted almonds - chopped
Handful raisins - optional (Organic Thompson raisins for example)
Instructions
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.