Stuffed Onions with Couscous

Stuffed Onions with Couscous

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If you want to make this vegan just replace the butter with olive oil. 

4 large red onions with peel

2 tablespoons olive oil

¼ cup butter

½ teaspoon cinnamon

1/2 teaspoon of cumin

3 tablespoons couscous

1 ¼ cup of vegetable broth

2 tablespoons chopped dried apricots

1 tablespoon raisins

2 tablespoons toasted pine nuts

1 tablespoon chopped parsley

salt and pepper

1. Heat oven to 400 ° F.

2. Horizontally cut the onions cap (and set aside).

3. Slightly trim the bottom so that the onions are securely in the pan.

4. Place the onions in a baking dish, add a glass of water and sprinkle the onions olive oil.

5. Cover the onions with their caps and bake for about 1 hour.

6. Then remove the cap, to cool the onions and with a teaspoon to empty the central part.

7. Chop the pulp extracted.

8. Heat 2 tablespoons of olive oil and 2 tablespoons butter in a pan, fry for a few minutes the chopped pulp of onions with cinnamon, cumin, and couscous.

9. Once the couscous begins to brown, add ½ cup of broth and season with salt and pepper.

10. Remove from heat, let stand the couscous for 5 minutes and then add the apricots, raisins, pine nuts, and parsley.

11. Stuff the onions with the mixture of couscous, cover with the cap and add the remaining broth and butter.

12. Bake for 25 minutes.

13. If darken too much, cover with aluminum foil or a lid.