Baked Couscous-Stuffed Onions
Baking the onions at a high temperature caramelizes them and turns them into sweet little vessels for a savoury couscous filling. Serve them as a main course or use smaller onions for a delicious...
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Cooking tools:
- Melon baller
- Pastry brush
- Grater
- Chef's knife
- Cutting board
- Skillet
- Oven
- Stove
- Measuring spoon
- Measuring cup
- Spoon
- Aluminum foil
Ingredients
- 6 red onions (unpeeled), 4 lb (1.8 kg) total
- 4 teaspoons olive oil
- 1/2 teaspoon salt
- 2 cloves garlic minced
- 4 cups thinly sliced stemmed kale
- 1 cup rinsed drained canned white kidney beans
- 1/4 cup chopped date
- 1/4 teaspoon pepper
- 1/4 teaspoon cinnamon
- 1 cup vegetable broth
- 1/2 cup couscous
- 1/4 cup chopped pistachio nut
- 1 tablespoon grated lemon zest
- 1 tablespoon chopped fresh mint
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