Incredibly baked red onions stuffed with toasted and seriously spiced couscous

Some recipes are meant to bring along on a picnic among friends.

Other recipes are meant to be shared with your close ones; to show them how much you care. By letting them taste your love.

Than you have those recipes which comfort you; they never fail, don't take too long, are no fuss and taste just like home.

This recipe is the perfect balance between all of warm memories and true love. This dish suits every occasion; an elegant gathering among friends, a simple family-meal, a fancy dinner party, a night on your one... You get it; the possibilities here are endless.

Warning: this recipe will get you hooked in no time! It already became a weekly thing around here.





Baked red onions stuffed with toasted and seriously spiced couscous
4 persons
Adapted from Vegetarian - Alice hart


4 (+1) large red onions, skins on
2 tbsp olive oil, plus extra for drizzling
1 tbsp butter
½ tsp ground cinnamon
5 tbsp couscous, uncooked.
300ml vegetable stock (home made or store bought, whatever you fancy)
3 tbsp dried apricots, chopped
3 tbsp pine nuts, toasted in a dry pan
1 tbsp flat leaf parsley, chopped

one: preheat the oven to 200°C.
two: cut the tops off the 5 onions; but don't throw them away. Trim just enough from bottoms for onions to stand upright., but make sure the onions hold together; don't slice off to much.
three: place in a baking dish, pour in a wine glass of water and drizzle with olive oil.  Cover  tightly with foil and bake for approximately 1 hour.
four: take out of the oven and set aside. When cool enough to handle, scoop out the onion centres with a spoon and fork, leaving enough outside layers to form a thick shell. {There is one extra onion which you don't have to scoop out; this one is meant to be chopped up completely. Yumm.}
five: roughly chop the scooped-out flesh.
six: heat the olive oil and butter in a skillet. Add the chopped, scooped-out onion plus the cinnamon and couscous. Stir for a few minutes until the couscous turns golden.
seven: add 150ml stock, season generously with salt and pepper {to taste}, and remove from the heat. Set aside for a couple of minutes.
eight: Add the apricots, pine nuts and parsley and mix well.
nine: fill the hollowed-out onions with this mixture, place them back into the oven dish and pop the onion tops in the dish as well, along with the remaining stock.
ten: perch the tops back on the onions to serve if you want to really show off.

music to pair with: The tallest man on earth - the gardener

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