A quick wholesome dish with a salad or other accompaniment. Originally I wanted to find a new way to serve couscous. I remembered that my sister-in-law, Giselle had cooked something similar and I kind of made my own version. Turned out to be one of my "go-to" quick meals that is both comforting and good for you to!
1 Cup Couscous
1-3/4 Cup Boiling Water, Chicken or Vegetable Broth
1-1/2 Cups Garbanzo Beans
1 Cup Raisins
1-1/2# onions, cut in half and sliced
1 Teaspoon Brown Sugar
1/2 Teaspoon Salt (or to taste)
Place raisins in a small bowl and pour boiling water over them to cover. Let steep for 10 minutes. Drain
In a 12" non-stick skillet, melt 1 tablespoon of butter and 1 tablespoon of canola oil over high heat. When the foaming subsides add brown sugar and salt. Add onions and cook over high heat for about 5 minutes, tossing frequently until some of the liquid is released. Lower heat to medium and cook until onions are deeply browned and caramelized, tossing frequently. It may take as long as 40 minutes or as little as 30.
Meanwhile, place couscous into a medium size bowl. Bring broth to a boil, pour over couscous and cover for about 10-15 minutes or until liquid is absorbed.
When couscous is ready, fluff and add garbanzo beans and raisins. Plate and top with caramelized onions.
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