Monthly Archives: April 2015

Couscous Stuffed Red Onions

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Like a lot of the food that I write about, I really like onions. Normally they lurk in the background of the recipe, a bit like the baseline in a pop song. It is there and you are glad of it, because without the onion, the recipe would be minus a significant item.

However in this recipe, the onion takes centre stage, with the couscous providing a very pleasant supporting role

Serves 4. Preparation 15 minutes. Cooking 35 minutes

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Ingredients

4 large red onions

150 gm couscous

150 ml vegetable stock

1 tablespoon olive oil

1 clove of garlic crushed

2 medium tomatoes

2 dessertspoons flaked almonds

1 dessertspoon sultanas chopped

1/2 teaspoon ground turmeric

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1 teaspoon dried mixed herbs

salt and pepper

Method

Carefully remove any dead skin from the onions

Put them in a saucepan, cover them with boiling water. Cover and bring water back up to the boil and simmer for 15 minutes.

Meanwhile in a small mixing bowl bring the stock to the boil, take it off the heat and add the couscous and allow to stand for 5 minutes to absorb the stock liquid.

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Remove the onions from the saucepan with a slotted spoon. Reserve the liquid for future stock.

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With a sharp vegetable knife slice a lid from each onion and put it to one side. Holding the onions still, wearing an oven glove.

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Cut a deep cross into each onion, taking care not to cut too deep either into the base or the sides.

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Carefully with the knife, take out successive layers starting from the centre, leaving 2 or 3 layers. Here I used my ‘special’ teaspoon, which I have sharpened. This does the job much better than a knife.

Place the treated onions in a greased baking dish.

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Finely chop the removed onion and put them and the chopped tomatoes into a small saucepan. Add the oil and saute for a few minutes.

Add all the dry ingredients to the onion and stir well.

Add salt and pepper to your taste.

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Add the couscous mixture and stir well.

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Spoon into the onions, pressing down well and filling to the brim.

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Put the lids back on.

Any mixture left over can be put into a small baking dish and cooked with the onions.

Put into a hot oven set at 180 C/350 F/Gas 4/Moderate for 20 minutes.

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Serve immediately. I served these with steamed black cabbage and boiled potatoes.

 

 

 

 

 

 

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Filed under All Year, Main Meal, Spicy, Vegetables