Three-Onion Couscous

Name: Three-Onion Couscous
Ingredients: 1 tablespoon canola oil; 1 medium red onion, cut into 1/8-inch dice; 1 medium yellow onion, cut into 1/8-inch dice; 1 bunch scallion, white and green parts, sliced 1/8 inch thick and reserved separately; salted and fresh ground black pepper; 3 cups couscous; 2 tablespoons extra virgin olive oil; 13 cup dried currant

8 ingredients

10 steps

Ingredients

1 tablespoon canola oil
1 medium red onion, cut into 1/8-inch dice
1 medium yellow onion, cut into 1/8-inch dice
1 bunch scallion, white and green parts, sliced 1/8 inch thick and reserved separately
salted and fresh ground black pepper
3 cups couscous
2 tablespoons extra virgin olive oil
13 cup dried currant

Directions

1

Heat a medium skillet over high heat.
2

Add the oil and swirl to coat the pan.
3

When the oil shimmers, add the onions and scallion whites and saute, stirring, until golden, about 10 minutes.
4

Season with salt and pepper to taste.
5

Bring a kettle of water to a boil.
6

In a large bowl, combine the couscous, olive oil, currants, and the cooked onion mixture.
7

Add 3 1/4 cups of boiling water to the mixture and stir quickly to blend.
8

Immediately cover the bowl with plastic wrap, sealing it tightly against the bowl, and allow to stand until the couscous is tender, about 30 minutes.
9

Fluff the couscous with a fork and correct the seasonings.
10

Sprinkle the top of the couscous with the reserved onion greens or, if desired, mix them into the couscous.