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I’m always looking
for interesting ways to use couscous and this recipe, which features
scallions and red and yellow onions, is one of the best. A perfect
accompaniment to stewy dishes like Braised Curried Lamb Shanks, or
seared fish, grilled vegetables- this is a healthy, low-fat starch.
It’s easy to prepare, too-it “cooks” in a covered bowl while you
go about your business.
This is also a great side for vegetarians.
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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 scallions, white and green parts, sliced 1/8 inch thick and
reserved separately
Salted and freshly ground black pepper
3 cups couscous
2 tablespoons extra-virgin olive oil
1/3 cup dried currants
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Directions
1. Heat a medium
skillet over high heat. Add the oil and swirl to coat the pan. When
the oil shimmers, add the onions and scallion whites and sauté,
stirring, until golden, about 10 minutes. Season with salt and pepper
to taste.
2. Bring a kettle of water to a boil. In a large bowl, combine the
couscous, olive oil, currants, and the cooked onion mixture. Add 3 1/4
cups of boiling water to the mixture and stir quickly to blend.
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. Fluff the couscous with a fork and correct the
seasonings.
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