Name: Baked red onions stuffed with spiced couscous
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: Serves 4
Ingredients: 2 tablespoons chopped dried apricots; 2 tablespoons pine nuts, toasted; 3 tablespoons couscous; 300 ml (10½floz) vegetable stock or good-quality bought stock; 1 tablespoon chopped flat-leaf parsley; ½ teaspoon ground cinnamon; 30 g (1 oz) butter; 4 large red onions, skin on; 2 tablespoons olive oil, plus extra for drizzling

Preparation info

Serves
4

Difficulty
Easy
Ready in
1 hr 20

Appears in

Vegetarian

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.

Ingredients

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

Method

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

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Baked red onions stuffed with spiced couscous

Ingredients

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of