Ingredients for Vegetables Couscous With Caramelised Onions
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How to Make Vegetables Couscous With Caramelised Onions
- In a large pot with a tight-fitting lid, combine 6 cups vegetable stock and 1 teaspoon each of ground cinnamon, paprika, ginger, and cayenne pepper. Bring to a boil.
- Add 1 cup chopped carrots, 1 cup chopped parsnips, 1 cup chopped sweet potatoes, and 1 cup chopped butternut squash. Reduce heat, cover, and simmer for 15 minutes.
- Add 1 cup chopped zucchini, 1 (15-ounce) can chickpeas (drained and rinsed), and 1 cup chopped bell peppers to the pot. Cover and simmer for an additional 20 minutes, or until vegetables are tender.
- While the vegetables simmer, caramelize the onions: Melt 2 tablespoons of butter in a large skillet over medium heat. Add 2 medium yellow onions (thinly sliced) and 2 tablespoons of honey. Cook, stirring occasionally, for 15-20 minutes, or until onions are deeply caramelized and golden brown.
- In a separate bowl, combine 1 ½ cups couscous and 500ml apple juice. Cover and let stand for 15 minutes.
- Fluff the couscous with a fork, stirring in 2 tablespoons olive oil, and additional pinches of cinnamon, paprika, ginger, and cayenne pepper to taste.
- Add a few spoonfuls of the vegetable stock to the couscous to moisten.
- Strain the vegetables and arrange them around the couscous.
- Top with the caramelized onions and ½ cup raisins (and ½ cup toasted slivered almonds, if desired).
- Serve immediately with a bowl of the remaining vegetable stock, flavored with 1 teaspoon of harissa paste (optional).
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
78g
Fat
9g
Carbs
34g
