Onion Tfaya Couscous
- 1/2 cup raisins
- 2 tablespoons butter
- 8 saffron threads
- 2 teaspoons salt
- 1 teaspoon fresh ginger, ground
- 1 teaspoon ground turmeric
- 1/2 teaspoon allspice, ground
- 1/2 teaspoon nutmeg, ground
- 1/2 teaspoon ground pepper
- 3 large yellow onions, (2-2 1/2 pounds) thickly sliced
- 4 cups vegetable broth, seperated
- 1/2 cup almonds, sliced, or slivered
- 1 cup organic corn couscous
1. Place raisins in a small bowl and cover with warm water; let soak for 10 minutes.
2. Crush saffron and salt together. Combine with ginger, turmeric, allspice, nutmeg, cinnamon and pepper in a small bowl. Heat 1 cup vegetable broth and two tablespoons butter in a Dutch oven over medium heat. Add the spice mixture and cook, stirring, until the mixture starts to foam. Add onions and the plumped raisins. Cook, stirring occasionally, until the onions turn light brown, 20 to 25 minutes. Bring the remaining 3 cups broth to a boil in a small saucepan. Add onion mixture and stir well. Add couscous in a stream, Stir once. Cover, remove from the heat and let stand for 5 minutes. Fluff with a fork.
3. To serve, mound the couscous on a shallow platter and sprinkle the almonds on top. This can be served alone or with roasted Cornish games hens as shown here.
Herbal heaven! Your digestive system will love this recipe! Let’s suffice it to say between these herbs ability to stimulate digestion and decrease inflammation your body will not only appreciate the nutrients in this dish, your taste buds will be thoroughly tickled!