I never made couscous when I lived in the US but it’s a very popular side dish here…. As well as the traditional accompaniment to Moroccan foods, also very popular here.
Mon mari’s discerning opinion was that it was ‘dry and tasteless’.
Naturally, I consider it my privilege and duty to prove him wrong.
It really is just a matter of preparation.
If it’s meant to be the base for a spicy, saucy tagine, a somewhat dry, simple couscous is best.
If it’s meant to be a side dish and able to stand on it’s own, tart it up a bit.
Like this: a slightly sweet red or Spanish onion is fried until well browned, making it sweeter and a nice balance to the slightly salty olives. Stir into finished couscous to liven it up.
Couscous with Browned Red Onions
Preparation and cooking time: 25 minutes
- 1/2 cup couscous
- 3/4 cup chicken broth
- 1 red onion
- 1/3 cup green olives
- 1 tbs white Balsamic vinegar
- 2 tsp olive oil
- 1 tsp butter
- Thickly slice red onion.
- Heat a medium skillet over medium heat.
- Add butter and oil. When butter is melted add onions, laying them as flat as possible.
- Let sauté, undisturbed, for 5 minutes or until starting to brown and soften.
- Stir, reduce heat and continue to sauté until well browned, another 15 – 20 minutes.
- Cut olives in half or thirds.
- Heat chicken broth to a boil.
- Put couscous in a medium bowl.
- When broth is boiling pour over couscous, cover and let stand for 10 minutes… Donot stir it.
- Uncover, add onions, olives and vinegar, fluff gently with a fork to combine and serve.
What’s your weather been like?
Ours has gotten to the point that even the forecasters are striving for some diversity.
Our forecast for the next 10 days:
- A couple of showers
- Chance of rain
- Periods of showers
- Periods of rain
- Occasional showers
- Showers possible
- Chance of rain and drizzle
- Possible rain
- A couple of showers
In the rare moment that the sun peeks through the clouds it can make the distant field of rapeseed look fantastic.
As to the house: it’s official; we’ve been trimmed.
Mon mari has now declared the kitchen ‘Done’!
I gently explained to him that it’s not done until I say it’s done and I haven’t gotten out my microscope yet
Although, just between you and me, it looks dams good. (He doesn’t read this).
Next, until the rain stops, it’s the dining room.
There’s a big, shallow cabinet in one wall. It hadn’t been opened in 3 years as it was buried behind our stuff. There were old shoes and clothes in it…. and lots and lots of mouse turds.
The doors are in great shape. The inside can use work, but it will be great to have all that storage.
Yesterday I mowed the front lawn in the rain…..
13 thoughts on “Couscous with Browned Red Onions”
Kitchen looks beautiful. Great work. Grey and cloudy and cold here. No rain. Mist and cold. If this is this really Hawaii why am I wearing heavy wool socks with long pants and sleeves?
I love the idea of browned onions in cous cous! I will be trying that soon! We have had rain and the forecast for the following week is “showers” it’s cold too, today was only 9 degrees (48F). Funny (not!) as a hosepipe ban started due to drought at the beginning of April, it has rained most days since!
Dry and tasteless? Never!! We have often put thinly sliced preserved lemons in couscous but never thought of adding browned onions. Brilliant!
I can only imagine the aroma of fresh grass while you were mowing the loan in the rain…
Four solid days of warmth and sunshine changed today into foggy, blowing and overcast. May rain later in the week. This is completely anomalous weather for Northern California, where it is supposed to stop raining in late March and not rain again until late October.
Your kitchen is as beautiful as browned onions in couscous.
And the photo of the rapeseed field is amazing. So beautiful!
I love couscous. Have a recipe somewhere for couscous with green onions and dried cranberries. Your kitchen is wonderful and I would gladly get lost in the field–rain and all. COLD here in NC.
Mmmm, I love couscous too and mon mari thinks that sucks too ;D
What a lovely kitchen!!! Send him over when you finish with your house work.
The weather is really strange here too. Rainny and wet and also colder than it should.
Can’t wait for the heat to be here 😀
David is working on the trim in our bedroom. We have put it off because no one sees it but us. I planted my basil and freezing temperatures were supposed to hit us last night. Thankfully it did not happen. Love couscous with additions.
I thought I would fall off my chair reading your weather forecast.ROTFLMAO
Here, after what turned out to be a very mild winter (for Chicago) we have extended the season apparently until summer. I am going broke buying new tomato and basil plants to replace the ones killed by frost (EVEN after covering up). Thank God the brasicas and Swiss chard can take it. Surprisingly, the ten thousand volunteer tomato plants have no problems with the frost, nor do the weeds and volunteer dill plants.
Love the idea of caramelized onions with couscous, but then everything tastes better with caramelized onions.
Couscous is delicious, very nice with the browned onions!
I am mad on couscous and its versatility – it has no end of options – even sweet but I have rarely met a man who like it. I recall a man about 4 years ago who said he would rather eat sand. Even this week I offered a meal of couscous to a close male friend and he turned me down !!!! Well, turned the dinner down !!!
Phoenicia, now that is sad…. I like to think of you in the warm sunshine!
Jayne, we were very close to water rationing…. now we have yellow corn coming up and standing water everywhere!
Elizabeth, as you know I add lots of stuff to most anything ;-))
Marina, it did smell rather nice…
Zoomie, the weather has just been weird – but, then again, weather often is. Thanks – the rapeseed is gorgeous around here.
Gary, I’ll tell mon mari – thanks. And the couscous sounds delicious.
Nuria, must be a man-thing with the couscous. I want Barcelona to be hot and sunny – like it should! I’ll rent him to you LOL
Penny, yes, the hidden trim is always last, isn’t it? Basil doesn’t like cold – hope yours makes it – even without freezing it can give it up.
brassfrog, I suppose I’m lucky it’s been too wet to plant – it would probably all rot.
5 Star, I like it – the hubs is learning.
manningroad, it has to be a man-thing. I think it’s great – easy to make, versatile… I can make it for lunch in minutes! And eat it with my fresh tomatoes LOL
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