Baked red onions stuffed with spiced couscous

Preparation info
  • Serves


    • Difficulty


    • Ready in

      1 hr 20

Appears in

By Alice Hart

Published 2018

  • About

Toasting before steaming or simmering adds a whole new dimension to couscous. The main thing to bear in mind is that you must season it generously. Herbs, citrus zest, spices and good olive oil will also give the toasted couscous a nudge along in the flavour stakes.


  • 4 large red onions, skin on
  • 2 tablespoons olive oil, plus extra for drizzling
  • 30 g


Preheat the oven to 200°C (400°F/Gas 6). Cut the tops off the onions and reserve. Slice any fibres off the root ends of the onions so they can sit upright, but leave as intact as possible so the onions hold together. Place in a baking dish or casserole, pour in a wine glass of water an