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Home| Three-Onion Couscous
Three-Onion Couscous
Three-Onion CouscousThree-Onion Couscous

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.


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


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.

Copyright 2013 Ming Tsai