Real African Dishes: [MC-AllEthnic-Recipes] African Couscous with Caramelized Onions and Raisins

Monday, June 10, 2013

[MC-AllEthnic-Recipes] African Couscous with Caramelized Onions and Raisins

Red quinoa is a good substitute for couscous here.

* Exported from MasterCook *

           African Couscous with Caramelized Onions and Raisins

Recipe By     :Josie Stow and Jan Baldwin's "The African Kitchen," Interlink Books, 2005
Serving Size : 8     Preparation Time :0:00
Categories    : Veggie

Amount Measure       Ingredient -- Preparation Method
-------- ------------ --------------------------------
4                     hard boiled eggs -- peeled and chopped
3 3/4            cup almonds -- lightly toasted and coarsely chopped
1                     yellow onion -- chopped
6        tablespoons butter -- (3/4 stick)
     2/3           cup raisins
2 1/2    tablespoons brown sugar
1         tablespoon grated fresh ginger
2          teaspoons ground cinnamon
4               cups vegetable stock
1              Pinch saffron threads
2 3/4           cups couscous
                        Several sprigs fresh mint -- chopped
                        Salt and freshly ground black pepper

In a medium saucepan over a medium flame, melt 4 tablespoons of butter.
Add the onion and saute until soft, about 5 minutes.

Add the raisins, sugar, ginger and cinnamon. Reduce heat to low and cook,
stirring occasionally, until the onions caramelize, about 10 minutes.
Cover and set aside.

In a medium saucepan, combine the stock and saffron and bring to a boil.
Remove pan from the heat. Add the couscous and remaining butter, then
cover and let stand 10 minutes.

Fluff the couscous with a fork and stir in eggs, almonds and mint. Season
with salt and pepper. Transfer to a serving bowl and top with caramelized
onion mixture.

Makes 8 servings.

Cuisine:
"African"
Source:
"Congo Cookbook Guestbook and African Food Discussion"
S(Formatted by Chupa Babi):
"June 2013"
                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 866 Calories; 48g Fat (48.7%
calories from fat); 28g Protein; 87g Carbohydrate; 13g Dietary Fiber;
131mg Cholesterol; 948mg Sodium. Exchanges: 5 Grain(Starch); 2 Lean Meat;
0 Vegetable; 1/2 Fruit; 8 1/2 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0