Pearl Couscous with Fall Vegetables and Caramelized Onions Recipe

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Pearl Couscous with Fall Vegetables and Caramelized Onions
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Ingredients
22
Count
Nutrition
1704
Calories
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Ingredients:

Directions:

  1. Make caramelized onions: Put onions in a large frying pan with 1/2 cup water, cover, and bring to a boil. Reduce heat to low and cook, covered, until softened, about 30 minutes. Remove cover and cook, stirring occasionally, until liquid has evaporated and onions are golden. Increase heat to medium-high, add olive oil, and cook, stirring, until deep golden. Meanwhile, soak raisins in hot water 15 minutes; drain.
  2. Stir in spices and honey; then stir in raisins and cook, stirring, until nutty brown, about 5 minutes. Set aside.
  3. Make couscous and vegetables: Halve carrots and zucchini; cut into 1 1/2-in. pieces. Halve jalapeño (seed it if you want less heat). Peel and quarter turnips. Peel and seed squash; cut into 1-in. chunks.
  4. Heat olive oil in a large pot over medium heat. Add 1 tsp. salt, the pepper, saffron, cumin, and cinnamon sticks and fry, stirring, 1 minute. Add vegetable stock and bring to a boil. Add carrots, turnips, and jalapeño and simmer, covered, 15 minutes. Add squash and zucchini and cook, covered, until all vegetables are soft but not falling apart, about 20 minutes.
  5. Transfer 2 cups hot stock from vegetable pot to a 4-qt. saucepan. Add 1 cup water and remaining 1/2 tsp. salt. Bring to a boil, stir in couscous, and cook, covered, until tender, 6 to 8 minutes.
  6. Transfer 2 cups stock from vegetable pot to a pitcher and stir in harissa to taste.
  7. Spread couscous on a platter, making a well in the center. Using a slotted spoon, arrange vegetables, including cinnamon sticks, in the well; discard jalapeño. Scatter onions on top and sprinkle with cilantro. Moisten the couscous with some stock and strain the rest into a second pitcher. Serve couscous and vegetables with the two stocks (plain and spicy) on the side.
  8. *Buying cubed butternut squash will save you some time. Harissa's heat level varies wildly depending on the brand, so taste before adding.
  9. Make ahead: Up to 1 day. Finish making all five components of the dish—caramelized onions, vegetables, couscous, harissa-spiked stock, and plain stock—and chill separately. Ten minutes before serving, reheat in a microwave and serve as directed.
  10. Note: Nutritional analysis is per serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1704.09 Kcal (7135 kJ)
Calories from fat 509.9 Kcal
% Daily Value*
Total Fat 56.66g 87%
Sodium 7184.4mg 299%
Potassium 5204.65mg 111%
Total Carbs 298.48g 99%
Sugars 170.43g 682%
Dietary Fiber 38g 152%
Protein 19.65g 39%
Vitamin C 270.4mg 451%
Vitamin A 9.2mg 308%
Iron 39.3mg 218%
Calcium 800.6mg 80%
Amount Per 100 g
Calories 51.23 Kcal (214 kJ)
Calories from fat 15.33 Kcal
% Daily Value*
Total Fat 1.7g 87%
Sodium 215.98mg 299%
Potassium 156.46mg 111%
Total Carbs 8.97g 99%
Sugars 5.12g 682%
Dietary Fiber 1.14g 152%
Protein 0.59g 39%
Vitamin C 8.1mg 451%
Vitamin A 0.3mg 308%
Iron 1.2mg 218%
Calcium 24.1mg 80%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 38
    Points
  • 46
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium,
  • High in Sugar

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